Fall Vegetable Chips (Raw!)

My dehydrator lives on the floor underneath my kitchen table. I feel guilty- I very rarely use it, and when I do I forget to put it back in its appropriate home in the cellar. But honestly, it has been sitting out because my friend has been telling me she is going to borrow it to make beet chips. This entire time that I've been waiting for her to pick it up, I had a big bunch of beets, squash, kale and sunchokes from my garden. One day, I finally made the connection after fretting over how to use up my cornucopia of garden produce- duh, I can make veggie chips. So, while Mr. Dehydrator is waiting for my friend to pick him up, he is happily crisping up my plethora of phytonutrients.

Veggie Chips

Ingredients
2 large beets
1 smal kabocha (buttercup) squash
1 bunch kale
4 large sunchokes

1/4 cup water
1/4 cup apple cider vinegar
1 tbsp olive oil
1 tbsp fleur de sel

Directions:

This recipe calls for a food dehydrator. If you don't have one, I'm sure you could use an oven at a very low temperature, but I haven't tried that yet.

Slice all of your vegetables as thinly as possible and break the kale into chip-sized pieces. You could use a mandolin, but I just used a really sharp knife. Toss the sliced veggies in the water, vinegar and oil. Allow to marinate 10 minutes.

Place your veggies on the trays of your dehydrator and sprinkle with the fleur de sel. Leave your dehydrator on overnight (at least 8 hours). If you sliced the veggies on the thicker side they might need up to 12 hours. The texture should be as crunchy (if not more) as deep-fried potato chips.

Because these chips are dehydrated, they are super filling, so don't eat too many at once or you will get a tummy ache (speaking from experience). Also, you might not be able to fit all of the sliced veg into one dehydrator batch. Just keep the undried portion in the fridge until the first batch is done.