How to make raw potato chips

After washing the potatoes, no need to peel, thinly slice potatoes on a mandolin. Don't forget to use the guard! Faster yet, use your food processor, fitted with the slicing blade.

Potatoes will be uniformily thin.

Cover potatoes with water. Soak for 1-8 hours. Soaking removes a great deal of the starch, lowering the carbohydrate content of the potatoes.

Drain potatoes in a colander. Rinse with water and drain again.

Add 1/4 cup extra virgin olive oil, 1/2 cup apple cider vinegar. Optional is hot sauce. I added about one cup of my favorite hot sauce, The Pepper Plant, and a good dose of sriracha.

With your hands, mix everything together until the oil, vinegar, and hot sauces are coating the chips.

Spread the chips onto dehydrator grates. No need to separate chip by chip - just toss them on. They will all dehydrate, never fear!

Sprinkle with your favorite herbs and spices. I chose smoked paprika and a Persian mix of dried leeks, parley and fenugreek. Pop them into the dehydrator at 115 degrees until crispy, about 6-8 hours.

If you have chosen to dehydrate overnight, the next morning you will have the tastiest, healthiest potato chips EVER. EnJOY!

I have experimented - soaking is a MUST; otherwise, chips will be bitter. Also, Yukon Gold or any of the multi-colored potatoes will yield a more flavorful, nutrient-dense chip. Pure JOYFOOD!