Category Archives: Recipes

How to Make Dehydrator Sweet Potato Chips

Despite how these look (a little like corn flakes, right?), I assure you these are not a tasteless breakfast cereal.  These dehydrator sweet potato chips are a fantastic tasting treat that will help you when you are trying to eat healthy but you’re craving a crunchy snack.  We should have called sanity chips.  We do love the foods we are eating, but it is wonderful to eat things that you just love that don’t make you compromise your diet.  For us, these sweet potato chips hit the spot.


2 medium Sweet Potatoes
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1 tbsp.  Montreal Chicken Seasoning (Kristi uses this on lots more than just chicken)
Extra Virgin Olive Oil
Seasoned Salt, Sea Salt or Salt of choice


Slice the sweet potatoes as thinly as possible. We used a Salad Master cutting tool (shown below), but you can use a mandolin or a knife if that is what you want to use.

Mandolin Slicer

Mandolin Slicer

Saladmaster Slicer

Salad Master Slicer








Put sweet potato slices into a large mixing bowl and drizzle with Extra Virgin Olive Oil.  We put a fairly good amount in.  The idea is to put enough to be able to coat all of the slices when you mix them later.

Add all of the seasonings to the bowl:  onion powder, garlic powder, Montreal chicken, and salt.

With everything added to the bowl, use your hands to mix everything together.  Be sure that all of the slices are coated with olive oil and that the spices are evenly distributed.

Place in the dehydrator at 115F degrees and start.  After 16 hours we turned up the temp to 125F.  Next time we are going to start at 125F and maybe turn it up to 135F later.

After about 24 hours, the chips should be ready!  Take them out of the dehydrator and let them cool for a couple of minutes.  They tend to get a bit crispier once they cool.  If you have leftovers, be sure to store them in an airtight container so that they don’t get soggy.  They should last about three or four days (if you have that much self-control!) in an air tight container.

We used a NESCO dehydrator, which is inexpensive and works very well.  The biggest thing to note besides the thickness of the slices is the humidity level where you live.   If you live in a dry climate like Arizona, you might not have to dehydrate it as long as in Central Texas.

So now here is the final product.


If you try this recipe, let us know what you do differently.  There are lots of different spices you could add to to change up the flavor.  These were so good that there is no way that we won’t try these again.  Sometime in the future, I will have to write up about our sweet potato fries.  They are marvelous too.

Kristi’s Lentil Soup

Since cold weather is on the way, Kristi and I wanted to share one of our favorite meals.  In fact, these lentils just might be our absolute favorite meal.

Kristi has never really been a person who liked beans.  I am a different story.  Beans have been a staple food in my life for  over 30 years.  While Kristi could never really get past the texture of beans (she has to smash them with a fork in order to be able to eat them), she still made for me because she knew how much I loved them.  She did actually come to like her charro beans, but these lentils have actually become a favorite meal for both of us.

The best part about these lentils is that they take only a few minutes to prepare (10 minutes at most), and they take a fraction of the time that pinto beans take to cook.  Kristi usually puts them on to cook about 1 to 1.5 hours before we’re ready to eat.  Here’s how to make them:


  • 1 pound of lentils
  • 2 tsp of cumin
  • 1 tsp of cayenne pepper
  • 2.5 tsp of Johnny’s Seasoned Salt (we use the kind with no MSG)
  • 1/2 onion
  • 1/2 bunch of cilantro (about 3/4 cup)
  • 5 cloves garlic
  • 64 ounces of chicken broth


  • Rinse the lentils and put them in a 3 quart pot with 32 ounces of chicken broth.
  • Add the cumin, cayenne pepper, and seasoned salt to the beans and stir well.
  • Place the onion, garlic, cilantro, and about 1 cup of chicken broth into a blender and blend well.
  • Add the blended veggies to the pot of lentils, and stir well.
  • Add enough broth to fill the 3-quart pot.
  • Bring to a boil, allow the lentils to boil for a few minutes, and then cover and reduce the heat.  Cook on medium to low heat for 1 to 1.5 hours, or until the lentils are very tender.

We like to eat our lentils with quinoa, but I am sure that it would taste fantastic with rice.  This is a great cold weather meal!