the Breville Test Kitchen

Dehydrated Vegetable Chips

Name: Dehydrated Vegetable Chips
Cook time: 1800 s
Total time: 115200 s
Yield: Makes 6 cups
Ingredients: 1 medium sweet potato; 2 medium parsnips; 2 medium beets; ½ tsp dried thyme; ½ tsp onion powder; ½ tsp garlic powder; ¼ tsp ground white pepper; 1 tsp kosher salt; ½ tsp ground turmeric; 1 tsp kosher salt; ½ tsp ground white or black pepper; 2 tbsp red wine vinegar; ½ tsp kosher salt; ½ tsp ground white or black pepper

Crispy, crunchy and packed with vegetable goodness! The Smart Oven® Air Fryer Pro’s Dehydrate function takes control, turning the humble parsnip, beet and sweet potato into a flavorful, guilt-free snack. Flavor matched glazes and spices bring out the best in each veggie.

the Smart Oven® Air Fryer Pro

Shop

1 day 8 hrs total time

30 mins active time

Easy

Makes 6 cups

Ingredients

Measurements:

1 medium sweet potato
2 medium parsnips
2 medium beets

Spice mix for sweet potato chips

½ tsp dried thyme
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground white pepper
1 tsp kosher salt

Spice mix for parsnip chips

½ tsp ground turmeric
1 tsp kosher salt
½ tsp ground white or black pepper

Red wine vinegar glaze for beet chips

2 tbsp red wine vinegar
½ tsp kosher salt
½ tsp ground white or black pepper

Instructions

1
For the sweet potato chips, combine spice mix in a small bowl and set aside.
2
Peel sweet potato then thinly slice using a mandolin. Arrange slices in a single layer on the dehydrate baskets. Lightly and evenly sprinkle with the spice mix.
3
Place dehydrate baskets in rack positions 3 and 5. Select DEHYDRATE/125°F/SUPER CONVECTION/12 hours and press START. Check on crispiness and rotate trays occasionally, every 4–5 hours. Chips should feel paper-dry and snap in half easily.
4
For the parsnip chips, combine spice mix in a small bowl and set aside. Peel parsnips then thinly slice using a mandolin. Arrange slices in a single layer on the dehydrate baskets. Lightly and evenly sprinkle with the spice mix. Place dehydrate baskets in rack positions 3 and 5. Select DEHYDRATE/125°F/SUPER CONVECTION/6 hours and press START. Check on crispiness and rotate trays occasionally, every 2 hours. Chips should feel paper-dry and snap in half easily.
5
For the beet chips, peel beets then thinly slice using a mandolin. Arrange slices in a single layer on the dehydrate baskets. Lightly brush with red wine vinegar and then lightly and evenly sprinkle with salt and pepper. Dehydrate beetroot chips following step 3.
Tip: You will need at least two dehydrate baskets to make this recipe. Otherwise, dehydrate in two batches. To prevent discolouring keep the remaining vegetables unpeeled in the fridge until ready to use. A mandolin is a great tool to cut vegetables very thinly. Use it with caution as the blade is very sharp. Only use as directed on the packaging. Dehydrating time will depend on the thickness and type of vegetables. Generally, the thinner the vegetable is cut the faster it is drying and the crispier it will become. Storing dehydrated vegetables Once completely dried, store vegetables in vacuum sealed bags or containers for best results. The vegetable chips will keep for 3–4 weeks but are best eaten within 3 days. For dehydrating vegetables To prevent staining the dehydrate basket, line it with parchment paper before dehydrating beets. Once the beets are dry to the touch, they can be placed directly on the basket to finish dehydrating.