The dehydrator is fired up and ready for ‘leaf chips’. Today I’ll be making beet tops and Swiss chard.
Click here for more detailed instructions on making chips:
Here the beet tops are trimmed with stems removed and ready for seasonings:
To get crispy, flavorful chips, it’s very important to toss well so that each leaf is evenly coated with oil and seasonings:
Swiss chard chips come out a slightly thinner than kale or beets but they are still very good:
To dry, I would carefully lay out each onto a dehydrator tray leaf but found it to be tedious. Now I just pile the seasoned leaves on each sheet and, using a long, wooden fork, spread the evenly.
Don’t worry of they overlap, they will dry.
To easily load the dehydrator:
Pull out each dehydrator tray one by one. After loading it up, leave the tray open and carefully pull out the tray above by pulling up lightly as you pull it out. This way, the leaves on the tray below won’t be disturbed. Continue pulling out and filling trays, one by one, leaving them open:
To close the dehydrator, after the trays are loaded and all open one on top of the other, gently push them all close together. Attach the dehydrator door and set at 112 degrees for 6-8 hours:
When done, let cool for a few minutes but do not leave out as they will pull moisture from the air and loose their crispiness. Store in airtight containers.