Meet the new potato chip.

This winter break has been full of experiments. Remember the time I experimented with protein pancakes?

Unlike that experiment, this one was (almost) successful!

If you've ever been to the bulk section at Sprouts, Sunflower Market, Whole Foods, or any health food store, you have most likely come across vegetable chips. No, I don't mean the vegetable flavored potato chips that are quite addictive.

I mean real vegetables turned into chips. I've made similar "chips" a couple of times, but nothing that really gives that crunch like a potato chip does.

Today, I experimented with carrot and sweet potato chips.

Chop the veggies into thin slices.

Sprinkle salt liberally on the chopped veggies. This allows all the water to be released to facilitate the dehydration process.

So moist after 20 minutes!

Dry the vegetable pieces.

I used a white towel that turned orange during the drying process.

For the sweet potatoes, I placed them on a plate and microwaved for 5 minutes to further the dehydration. I didn't do this with the carrots although this definitely would have been helpful.

Arrange the pieces on a baking sheet and coat evenly with olive oil, salt, and black pepper.

Bake at 300F for about an hour, flipping after 30 minutes. It may need more oven time if it's not crunchy enough.

Carrot.

 Sweet potato.

 Notice how few slices are left on the tray. This picture was taken 30 seconds after it came out of the oven.

The texture of these could use a bit more work, but the flavor was 100% excellent. Stay tuned for vegetable chip experiment #2!