Ingredients

• 2-3 potatoes
• 1/2 cup of apple cider vinegar
• 1/2 onion
• Handful of fresh parsley
• Approximate serving size
• 1 big batch
• Machine use
• Dehydrator and Optional Food Processor

Directions

1. Directions

2. Shred potatoes by hand, with food processor or mandolin.

3. Soak in big bowl of apple cider vinegar overnight.

4. After they’re done soaking. Drain and rinse them off in a colander.

5. While the potatoes are draining, chop up the onions.

6. Combine potatoes and onions in bowl.

7. Add fresh or dried dill.

8. Mix well.

9. Spread out on teflex dehydrator sheet.

10. Place in dehydrator on 110 degrees for about 12 hours. Once crisp flip over.

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