Bake Chips at Home or When Camping



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It is easy to bake tasty and healthy chips from potatoes, sweet potatoes and apples. I have tested many internet chip recipes that use microwave ovens, kitchen ovens and food dehydrators. Each heating method has its own advantages and disadvantages. Dehydrators are ok, but most recipes result in chips that taste raw in my opinion. The methods demonstrated in this video, cook the chips to perfection. Chips may be baked at home or when camping. The chips are flexible while they are hot and can be formed into decorative shapes, such as flower petals.

POTATO CHIPS
– 2 medium russet potatoes
– 2 tsp salt
– 2 Tbs olive oil (or alternative)
Slice washed potatoes into thin rounds with mandolin over large bowl; combine slices, salt and oil. Place on baking sheet covered with cooking parchment. Place in 300 – 350 F oven. Turn slices after they have “wrinkled.” Remove from oven when they are beginning to turn brown. To form the chips into flowers, overlap chips (when still soft) in a straight line and roll together to form flower petals. Put each newly formed rose in a mini-muffin tin liner. Allow the newly formed roses to dry (warm location) in mini-muffin tin. Drain excess oil if necessary. Eat when crisp. Add additional seasoning if desired.

SWEET POTATO CHIPS
– 2 medium sweet potatoes
– 2 Tbs sugar (or alternative spices)
– 2 Tbs olive oil (or alternative)
Slice washed potatoes into thin rounds with mandolin over large bowl: combine slices, sugar and oil. Place on baking sheet with cooking parchment. Place in 300 – 350 F oven. Turn slices after they have “wrinkled.” Rove from oven BEFORE they begin to turn brown. To form the chips into flowers, overlap chips (when still soft) in a straight line and roll together to form flower petals. Put each newly formed rose in a mini-muffin tin liner. Sprinkle with additional sugar if desired. Allow the newly form roses to dry (warm location) in mini-muffin tin. Drain excess oil if necessary. Eat when Crisp. Add additional seasoning if desired.

APPLE CHIPS
– 2 large organic cooking apples (any variety)
– 1 lemon (juice; keeps apples from turning brown)
– 1 cup sugar
– optional cinnamon, nutmeg, apple pie seasoning
Slice washed apples into 1/8 in thick rounds with mandolin over large bowl; combining slices, lemon juice, sugar and optional spices. It is not necessary to peel and core apples before slicing. Seeds will fall out of the core, leaving an interesting “star” in the middle of each chip. Divide chips into two groups, one for traditional chips and the other for roses. Traditional chips will used as whole slices and roses will use chips cut in half. Bake chips in 200 F oven. If the chips are to be used as roses, they should be removed from the oven as soon as they are pliable enough to form into roses. After the roses are formed and placed in a muffin tine, bake in a warm (160 F) oven for several more hours until crispy. Add additional seasoning as desired.

LARGE CARDBOARD OVEN
Make the cardboard oven shown in this video from a corrugated cardboard box. Cut cardboard into two pieces: 21.5 in x 52 in rectangle and 18 in diameter circle. Glue heavy-duty aluminum foil to the cardboard with contact cement or white glue. Allow the glue to thoroughly dry for several days before using the oven. Cardboard insulation provides stable temperature control, that is much better than an oven with only aluminum sidewalls. Use 22 inch steel rods as baking racks. A 16 inch pizza pan provides the oven base and a 12 inch steel pan is a bowl that holds charcoal. A 12 inch pizza plan provides the cooking platform. This oven is large enough to accommodate several pizza pans at the same time. Do not heat cardboard ovens above F 450. Do not expose cardboard ovens to direct flames of a campfire.

Videography by Ken Kramm Jan 12, 2019; iPhone 7+, Final Cut Pro X. Spanish_Rose, Chris Haugen, YouTube Audio Library. Carpe Diem Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License

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