I used to bake beets and sweet potatoes with an oven at 325 or 350 degree. They were crispy, sweet, and full of rich flavors. One drawback for me is that it took too much time and high concentration to bake them. They were over-baked or burned in no time within a few minutes. It's so hard to control how they are baked.
So....I bought a dehydrator, thinking that I could get the same chips without all the fuss as baking them. Perhaps, the temperature is much lower to dehydrate vegetables; the chips I dehydrated are SO TOUGH, rubbery, and hard to chew. I tried searching online to see how others do with their dehydrators for beets and sweet potatoes. However, nobody seems to have the same problems as I do. Some said that "they are CRISPY but...," while others "I love them....."
How do I get crispy chips? Thanks
So....I bought a dehydrator, thinking that I could get the same chips without all the fuss as baking them. Perhaps, the temperature is much lower to dehydrate vegetables; the chips I dehydrated are SO TOUGH, rubbery, and hard to chew. I tried searching online to see how others do with their dehydrators for beets and sweet potatoes. However, nobody seems to have the same problems as I do. Some said that "they are CRISPY but...," while others "I love them....."
How do I get crispy chips? Thanks
