Potato Chips (Raw)

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Potato Chips (Raw)

 

5 pounds of potatoes, red works well

1 onion

water

1/2 cup olive oil

5 cloves garlic (or 1 tablespoon garlic flakes)

1 teaspoon Celtic sea salt

1/4 cup lemon juice

 

 

Slice the potatoes very finely with a v-slicer, mandolin or something

similar to achieve very thin slices. Put in large bowl and cover with

water. Let sit at least four hours at room temperature. Drain.

 

Place in bowl, add thinly sliced onion, and toss with olive oil, garlic, sea

salt and lemon juice. Make sure all slices are covered.

 

Transfer to dehydrator rack and dehydrate at 95 degrees until very crispy.

 

 

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