I'm not sure how I stumbled upon your channel but you are a genius and I can't get enough of your creative fruit and veg chips! Thank you so much for sharing your knowledge!
Your ideas are amazing, I dont understand under 3000 views.At this point you're the best internet secret and can see your channel exploding soon on you tube!Thanks for your amazing videos the dehydrated beets in your other video turned out supreme the silicon mats are definately key.
Thank you so much! Appreciated. Started with the channel after a lot of people were asking for recipes on my Instagram account. I'm glad you like it. Yes the silicone mats are very important to get the same results. Thanks again.
I would like to make these Tuiles the day before, will they keep well and if so what is the best way to store them? Thank you for sharing your ideas, love them
you can use the beet juice to color the potatoes, I've done it before. Beet powder works too. The beet pureed by itself doesn't hold as nice as the potato. but for color is works great.
Hi Chef, I want to make a dessert that incorporates these! I just want to ask though, what do you think of roasting the sweet potato instead of boiling it? Does it matter?
I have not made them with beet roots. Since beets do not have much starch they may not hold together when drying but you can possibly add some potato starch to purée and heat it until the starches activate.
@@HomeChefSeattlethey didn’t turn out to good. It is on my end. I used tapioca starch in stead of potato starch and not enough. I’ll keep working on it… thanks for giving me ideas!!!
They can be kept in airtight containers and will remain crispy for a few days depending on humidity. They will soften with humidity so when used as a garnish it is best to always add it right before serving.
Potato is cooked in water until soft, then puree with a little bit of the cooking water and a little butter. The spread on top of nonstick silicone mat and dehydrate in the oven at 175F - 79C until completely dry.
