Ingredients:
- 2½ lbs. potatoes
- 8 ounces fat free vegetable, beef or chicken broth
- 8 ounces barbecue sauce
- Salt and pepper to taste
Directions:
- Peel and boil potatoes until soft. Drain.
- Mash potatoes with broth. Because fats and dairy products don’t dehydrate well and can spoil, do not add any milk or butter. Add salt, if desired, but you’ll get some sodium from the broth.
- Run the mashed potatoes through a blender until creamy and lump-free.
Dehydrate:
- Cover dehydrator trays with non-stick sheets or parchment paper. I use Paraflexx® sheets which you can purchase directly from Excalibur Dehydrators. They clean-up easily and are reusable.
- Pour a six-inch puddle of potatoes onto the covered tray and spread thinly (about an eighth inch) with a spatula. 2½ pounds of mashed potatoes will take up five 15 x 15 trays.
- Dehydrate at 135° for approximately eight hours until potatoes form a brittle sheet.
Flip:
- If you have an Excalibur Dehydrator, use the “flip-trick” as follows to thoroughly dry the underside of the potato sheet: After about 5 hours of drying, place a dehydrator tray on top of the potato sheet and flip the two trays over so that the moister bottom side is facing up.
Yield: 2½ pounds of potatoes will dehydrate down to 5½ ounces and fill 2 cups when crushed.
Serving suggestion: