The dehydrator is one of those kitchen items I own that is severely underused. Not intentionally, in fact quite unintentionally. I know lots of things I can use it for, lots of things I can make with it and have lots of creative recipes I want to try, and yet, I know I totally don’t use it to its full potential.
I like to think I’m not the only one. Don’t we all have that one kitchen item – appliance, gadget, tool etc – that doesn’t really get used the way it is supposed to? That one thing we truly intend to use more and yet, it just doesn’t happen.
I bought the big sit on the counter spiralizer once. It was a bargain shop: $30 for the whole set with 3 different blades, and 6 different spiral options. And I did use it. I mean, don’t think that it got left in the box or something. But the visions of spiral piles dancing in my head that were there when I first bought it didn’t necessarily materialize. It’s just so much quicker using the handheld spiralizer.
But back to the dehydrator. Today we are all about the dehydrator. Because I did use it, and I have been using it a bit more. In fact I used it twice for this recipe alone, because the first time it didn’t quite work out flavor wise. And I made apple chips and crackers and apple chips again. I do still tend to have my fave dehydrator options!
And if you want to jump onboard and try out the dehydrator for yourself, this is where you start: Sweet Potato Chips. I mean after all, we are combining sweet potato with salty and crispy in a healthy bite size snack you can grab by the handful. And using the dehydrator ensures you get a really crispy outcome. Win.
If you don’t have a dehydrator, you can make these in the oven on a very low temperature (125-150 degrees Fahrenheit), but just watch them carefully. Or you could use the dehydrator that you have actually had for a long time that you just remembered was up in the cupboard. . . it happens.