dehyrated

Dehydrated Snackings: Apple & Beet Chips

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Because we all need a little munch in our life without added preservatives, you know? These recipes below are simple, crunchy, healthy, and totally addictive. The only problem we have with them, is how fast they seem to disappear from the pantry. Within moments, they’re just.. gone. 

Seasoning your chips is to your preference, but these recipes tend to lean toward a lil' sweet, and a lil' savory. If you're looking for a lot  of chew (like tough as leather), it's better to leave your chips in the dehydrator for a few hours less. For a crunchier bite, stick to our advised dehydrating time of about 12 hours.

 

Beet Chips

Ingredients:

 5 beets, I used golden and red
1/4 cup apple cider vinegar
1 tablespoon olive oil
1/4 cup water
Himalayan salt and pepper to taste

 

Method:

1. Mix together cider vinegar, oil and water. Set aside.

2. Slice the beets very thin. I used a mandoline for this.

3. Soak the sliced beets in the water mixture for about 10 minutes. You may have to toss to coat.

4. Spread on screens, sprinkle with salt and pepper. Dehydrate at 145 for 45 minutes, reduce heat to 115 and continue dehydrating for about 12 hours or until chips are crunchy. 

*Note: Don’t worry about beginning dehydration temp. The food never goes above 115 and it’s raw integrity is not compromised.

 

Cinnamon Apple Chips

Ingredients:

6-8 apples
5 tbsp lemon juice
1 tbsp maple syrup (optional)
2 tsp cinnamon

 

Method:

1. Slice the apples as thin as you can get them. The key tool to have to make a wafer thin, uniform, crisp apple chip is a mandolin.

2. In a bowl, combine apples, cinnamon, whatever spices, and lemon juice. Mix around so both sides of the apple rings are coated in the mixture. 

3. Place apple rings on mesh drying trays one at a time. Dry at 155°F for about 4 hours or until firm and crisp. Remove from trays, transfer to a wire rack and let cool completely. Serve immediately or store in an airtight container at room temperature for up to 3 months.

4. Embrace the smell of your kitchen. 

 

Raw Rosemary & Cayenne Flax Crackers

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Recently we've stepped (more like ran towards head on) into a dehydrating frenzy. Not only because it gives us an abundance of snack attacks for super cheap, but this method doesn't destroy enzymes in your raw nutrient dense food. WIN WIN here. This is a recipe with flax seeds and chia seeds, so they are very rich in Omega 3s, vitamin E, protein, B vitamins, manganese, magnesium, and fiber. With just a few other basic ingredients- raw garlic and fresh rosemary- you don't need much more than a pinch of salt to have an insanely flavorful cracker.

Take this nourishing and satisfying little snack with you camping or on a long drive and you'll be happy even if you are if the middle of nowhere.

Ingredients:

1/2 cup flaxseeds
1/2 cup hulled hemp seeds or sesame seeds 3 tbsp hulled flax
1 tbsp chia
1/4 cup fresh rosemary
1 tablespoon fresh minced garlic
1/2 tsp cayenne
1/2 c water

*Various herbs can be used to tune them to your taste. 

Method:

1. In a medium bowl mix together all ingredients and let sit for 30 minutes to let the chia and flax gelatinize. 

2. If you have a dehydrator spread mixture thinly and evenly on the liner tray. Alternatively line a baking sheet with parchment paper and set your oven to the lowest setting, leaving the oven door cracked open to help keep the temperature below 115 degrees Fahrenheit. dehydrate or bake in oven for 4 to 6 hours until crispy.

3. Break into cracker size pieces.

*Note: they can be preserved in the fridge for about two weeks and in the freezer for about two months.