Dehydrated Vegetable Chip Seasoning Drizzle
A vinegar-and-oil drizzle with syrup and smoked paprika, mixed at home and poured over vegetables before they hit the dehydrator.
- calories
- 130
- weight
- 1.1 oz
- cal / oz
- 118
- protein
- 2 g
- serves
- 4, scales
- prep
- 5 min
- cook
- 0 min
- total time
- 5 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Snack
- No cook
- Backpacking
- Car camping
- Day hike
- Thru-hike
- Bikepacking
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- Eat in the bag
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Olive oil | 2 tbsp | |
|---|---|---|
| Vinegar | 1 tbsp | cider or balsamic, both work |
| Maple, birch, or agave syrup | 1 tsp | |
| Smoked paprika | 1 tsp | |
| Salt | 1/2 tsp | |
| Sliced vegetables | about 4 cups | beets, kale, zucchini, or sweet potato, cut thin |
Method
- At home, whisk the oil, vinegar, syrup, paprika, and salt in a bowl until the syrup dissolves.
- Slice the vegetables thin and even. An eighth of an inch is the target; a mandoline is the only reliable way to get there.
- Toss the slices in the dressing with your hands until every piece is coated but nothing is dripping.
- Lay them flat on dehydrator trays with no overlap. Run at 125°F for 8 to 10 hours, until a slice snaps instead of bending.
- Cool completely on the tray, then seal in a jar or bag. Anything still leathery will mold later.
- On the trail, open the bag and eat. Nothing to add.
The point of this one is the dressing, not the vegetable. Vinegar, oil, a little syrup, and smoked paprika stick to a wet slice and stay stuck once the water leaves. Dry seasoning sprinkled on bare vegetables mostly ends up on the tray.
Keep the syrup to a teaspoon. More sugar and the slices go tacky instead of brittle, and tacky chips absorb humidity in a pack and turn to leather by day three. The same rule applies to the oil: enough to coat, not enough to pool, or you carry rancid grease up the hill.
Packing
Store in a jar at home and portion into snack bags the morning you leave. These crush easily, so pack them in a hard container or in the lid pocket, not under a bear can.
Variations
- Swap the paprika for curry powder or chili flake and the same base still works.
- Skip the syrup entirely for a sharper, more savory chip.
- Dry a double batch unseasoned and crumble it into dinner as a vegetable boost.
https://morningchores.com/dehydrated-vegetables