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I am so excited that you are here! Adventures of a small town girl is all about my travels, lifestyle, photography, and more for the wild and untamed heart! You will find some personal posts along with inspiration to get outside. 

Dehydrated Vegetable Chips

Dehydrated Vegetable Chips

Dehydrated Vegetable Chips

Paleo Backpacking Recipes

When you are out adventuring, hiking, or backpacking, it seems as though you never eat vegetables. Why is that? Well it is because they are hard to pack, they are heavy, and quite frankly we disregard them even in our normal non adventuring lives.

So, I decided to share my all time favorite vegetable chips with you guys. These are lightweight, yummy, and healthy. They are the perfect backpacking recipe snack, but they are also awesome for adventuring or on the go.

Recently I have began to like rosemary. I found it a little weird to, but hey I am going with it :) If you don't like rosemary just eliminate it from the recipe.

Dehydrated Vegetable Chips By Adventuring of a Small Town Girl (ASTG) - Backpacking Recipes - Recipes for Adventures - Dehydrated Recipes - Paleo Backpacking Recipes

Ingredients

  1. 2 zucchini or 2 large squash (or both)
  2. 1 large yams
  3. 3 carrots
  4. 1 tsp olive oil
  5. 1/2 tsp sea salt
  6. 1/2 tsp black pepper
  7. 1/2 tsp rosemary (optional, but I like it)


Dehydrator Directions:

  1. Using a mandolin (I use this one) or very sharp knife, slice all your vegetables so they are 1/8 inch thick.
  2. Place all vegetables in a large mixing bowl. Toss the slices with olive oil, salt, pepper, and rosemary.
  3. Once thoroughly covered, place in a single layer on your dehydrator trays.
  4. Dehydrate chips at 135°F for 8 to 12 hours, until light and crisp. Let cool before packing in resealable plastic bags or glass jars.

Oven Directions:

  1. Heat oven to 250 degrees
  2. Using a mandolin (I use this one)or very sharp knife, slice all your vegetables so they are 1/8 inch thick.
  3. Spread vegetable chips out on a cookie sheet
  4. Spray vegetables with the coconut oil spray
  5. Sprinkle the vegetables with salt, pepper, and rosemary.
  6. Bake in the oven for 60 minutes or until they begin to turn a golden brown. (check at 55 minutes.)

Makes 5 servings.

I hope you all enjoyed this recipe. If you tried it don't forget to leave a comment and share with your friends. It really supports this small little blog of Adventuring of a Small Town Girl.

Wishing you nothing but fun, healthy, beautiful adventures!

Adventuring of a Small Town Girl

 

Looking for more delicious backpacking recipes or recipes for your next adventure? Check these out:

Original Beef Jerky Recipe - Backpacking Recipes

Original Beef Jerky Recipe - Backpacking Recipes

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