Dehydrated Food Update
The banana slices and sweet potato strips were still chewy after 10 hours at 158 degrees, so I let them go another 10 hours overnight at 95 degrees, and now they are crunchy.
I can't discern any real difference between the precooked and raw sweet potatoes. If I "squint," the precooked ones might be a tiny bit crunchier, but it's not a dramatic difference.
I shook a little salt over the sweet potatoes before dehydrating, but they could use more.
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Mignon Fogarty
In response to this postDehydrated Food Update — More Info
Two things:
1. The precooked sweet potato chips retained their crunch better than the raw slices. After the chips had cooled for a couple of hours, the precooked chips were definitely crunchier.
2. Even though I rubbed oil over the trays, the banana chips stuck in places. So if you try this, be sure to oil every little spot; those banana chips are sticky. (No similar problem with the sweet potato chips.)
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