Originally Posted by Chef Munky
Welcome fellow Excalibur lover...
Thanks to the recommendations from a few DC members I bought one.
Couldn't be more happier with the purchase.The things I've used it for has been for the usual things you'd expect to use it for.To the creative hobbyist in me.It never ends really.It's been taken to the extreme here.
Friends often ask to borrow it.Munky's Rule's.."You break it, you bought it" They treat it with love.
Hope you drop in and pay us a visit in the dehydrating section.I'd like to know how you made you chips in it.
I used both the thin and medium slice options on my mandoline to see what produced the best potato chips. Thin won hands down. The medium tasted a bit better, but were so crunchy I was afraid of breaking a tooth.
Just put the slices in a bath of water and lemon juice to avoid over-browning, misted with a very small amount of olive oil and put on the regular mesh trays into the Excalibur at 155F, checking every 2 hours for preferable doneness. No surprise, the thinner slices dried much faster. The thicker ones took about 6-8 hours.
Seasonings I used (on different trays for experiments) were salt, salt & pepper (our fave), and finally, Brady St. Cheese Sprinkle (2nd fave).
Next time, I'll try out some other seasonings like taco, chili powder, BBQ 3000, and Italian just for grins.
I think I'm going to make some zucchini chips this weekend, though. Got a couple of them just waiting to be made into something snacky.