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Veggie Chips

Veggie Chips


2 Sweet Potatoes

1 Zucchini

2 Beets

1 pinch Sea Salt

Olive Oil Spray


Wash and dry all vegetables.

Thinly slice sweet potato, zucchini and beets. We recommend using a mandoline to acheive consistently thin slices.

Lay vegetable slices flat and spray lightly with olive oil spray.

Sprinkle vegetable slices with sea salt.

Place vegetable slices in a single layer on an Excalibur Dehydrator tray.

Dry at 51°C for 6 to 11 hours or until all vegetables slices become crisp chips.

Let chips cool to room temperature and store in an airtight container.

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