At the weekend, I’d been wondering about this last year’s Jerusalem artichokes, which is when it had occurred to me that I could dry them in the dehydrator.
It does actually say in the instructions that the dehydrator can be used to make health snacks and certainly the sliced Jerusalem artichoke tubers were rendered quite palatable by the process of removing the moisture from them. The carrot I added to fill up the trays, in order to get maximum benefit from the machine being switched on, were still tastier, though.
However, I don’t have to eat all the a Jerusalem artichoke crisps in one go, do I? In fact, that would probably lead to gastric difficulties that I would definitely not be blogging about!
Suffice to say, now I have dipped my toe in the crisp-making water, I think we will be indulging with other root vegetables in the near future. At this time of year, we tend to get a build-up of them, since we have the vegetable share from our local organic farm each week. And there are only so many carrots we can face as well.