Everyone deserves a treat now and again...lol! The salty crisps go well with the chocolate, kill 2 birds with 1 stone!

By using the oven, you can skip the hassle of flipping and avoid using oil. Plus, you can make a large batch at once, which is great! These are a healthy and gentle snack for your body.About this recipeI wanted to create a healthy snack that you can eat without worry, so I came up with this recipe. While you can make these in the microwave, it requires flipping and you can only make a small amount at a time. If you want to make a large batch without flipping, the oven is recommended.

Sweet potatoes, carrots, potatoesSafe Vegetable ChipsThe story behind this recipeI published this as a guideline for those using a food dehydrator for the first time.*Please note that drying time may vary depending on the thickness of the vegetables and environmental factors (humidity and temperature).

One of my New Years resolutions was to eat more healthier but nothing seemed to work! I still get tempted to eat my favourite Max Strong Jalapeño and Cheese Crisps! I finally decided to try and make my own snack which is crispy yet delicious so I made some Crispy Kale Leaves and yes it’s working! I love them!The recipe is fool proof and you can’t go wrong!

Kale chips are everywhere in California at the moment, so I decided to try making some at home. They were really tasty, so I wrote this up as a recipe.They take around 20 minutes in the oven. The actual time will vary depending on your oven, so check on them often. They are nice with garlic salt too. The leaves should just be lightly coated in the oil. Take care to not let them get too soggy and oily. Recipe by Maraisin

This morning I had to go shopping, and among the important things I needed (like coffee) were potatoes. But there were no potatoes left at the little store next to my house by 10:00 am, and we were craving a potato tortilla! 😂 Then I remembered a recipe I saw many years ago where they made a potato tortilla using potato chips... So I got to work on it for dinner tonight! 👏🏻I assure you it turns out just like the traditional tortilla. For those of us who like to slice potatoes thinly, we can enjoy this tortilla without having to slice potatoes, etc. The only problem? Maybe the oil they fry them in isn't extra virgin olive oil, but oh well. They also sell potato chips made with olive oil, which could be used instead.Here's the recipe with a little trick I call "Saritruco," which I haven't written about in a long time.Best wishes to everyone :)

March 14, 2014: Featured in discussions♪Enjoy healthy and delicious vegetable chips without frying them in oil. Let's make them easily in the microwave!The origin of this recipeI wanted to make potato chips that aren't greasy and heavy on the stomach, so I came up with this easy microwave method.

Since store-bought potato chips are high in calories, my family doesn't buy any chips at the store. But my husband was craving potato chips in the middle of the night, so I tried making these in the microwave. I certainly didn't want to go through the trouble of deep-frying the potatoes in the middle of the night!The salt will not stick to the chips if they are seasoned after microwaving, so I recommend seasoning them before microwaving.Even if the chips are not completely dried in the microwave, they will eventually dry up and become crispy if set aside for a while after microwaving. Recipe by Marrietty

One russet potato makes 40 potato chips on the mandolin, each 1/8 inch thick, 3 millimeters, the perfect thickness for crispy, crunchy chips. Takes less than five minutes, in a cast iron skillet, no odor.Oxo mandolins are $46 on amazon. I have had mine for 15 years. I cut mostly by hand, but 1/8 inch thick is tedious.We use canola oil, drop one chip in the oil when we pour the oil in, add the rest of the chips when the test chip starts baking. The oil is refiltered through a paper towel and reused.

Made this when I was tired and stress with work ; cooking is indeed therapeutic for me!

I really enjoy the crunchy top of the cookie and the chewy soft middle of the cookie!

Here's my go-to, fail-proof (so far), chocolate chip cookies that's, for some reason, senior citizen approvedIf you want your cookies to be on the crispier, harder side, cook for 13 mins. If, like me, you want your cookies to be chewy, cook for 12 mins to 12 mins and 30 seconds. Of course, this depends on how consistent your oven temp is.