I really miss chips and salsa. Well it’s really the chips that are the issue. So we went on a quest to create the perfect non fat veggie chip to go with the salsa I crave daily.
The four veggies we tried were sweet potato, yams, beets and yucca root. The yucca root raw is, well, yucky so I had my doubts. Sliced and on trays we left them for about 6 hours to bake in the sun.
Here is what we learned; 1. Slice them as thin as you can. The thicker ones were chewy. 2. Lightly coat with olive oil and sprinkle with sea salt. 3. Place on a rack instead of cookie sheets. 4. Different vegetables dry at different rates. 5. The Yucca Root is Delicious! Who knew?
Now for the test with Salsa. Each flavor added something unusual & I can’t decide which one I like best. I DO know I am making more of these tomorrow.
Note: The goal making this solar oven was to make it with found materials. Craigslist free BBQ for the stand, A metal box surrounded by styrofoam & wood, glass from a picture frame. It boils liquid even in the winter but cooking outside in the summer sure helps keep the house cooler. The solar oven adds another way to do just that. Let the sun shine!