Cheesy Potatoes

Cheesy Potatoes

Serves 2, 9.6 oz


Basic dehydrating for vegetables.

¾ cup potato pearls

Add ramen chicken flavor to a pot of water and peeled chopped potatoes. The water should just cover the potatoes. Bring to a boil, cover, reduce to a simmer and cook for 18 minutes. Blend potatoes with water and spread thinly on dehydrator sheets. After it’s fully dried as potato bark, blitz it in the blender to make potato pearls. Try not to inhale the potato dust.

⅓ cup onions

For pearl onions, cut in half and dehydrate from frozen. For normal sized onions dehydrate from fresh, cut into ½ inch pieces.

¼ cup corn

Dehydrated from frozen. These will fall through the racks if you don’t use one of the additional racks or parchment paper.

⅓ cup broccoli

Dehydrated from frozen. Cut up while still frozen and dehydrate immediately. You may need parchment paper, the little florets fall through the rack easily.

¼ cup powdered milk

2 tablespoons parmesan cheese

2 tablespoons freeze dried cheddar cheese

1 teaspoon garlic salt

Potato Bark.jpgPotato Peals.jpgOnions.jpgCorn.jpgBroccoli.jpgparmesan.jpgcheddar cheese.jpg

2 thoughts on “Cheesy Potatoes

  1. Pingback: Food: Vermont Long Trail 2017 – onehappycamper

  2. Pingback: Oregon PCT Day 1 – onehappycamper

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