Cooking experiment

So it’s almost time for my road trip to go and visit family and *gulp* complete my first marathon.  I actually do feel pretty prepared, physically I know I am strong enough to do it, now I will just have to face those mental demons that will try and tell me to stop and give up.  I fully expect them to come, and my answer to them will be to shut up.  That aside I cannot wait to face this challenge and beat it!

If you have followed me for a bit, you know that I do food prep each weekend to help me stay a bit more on track during the week.  I still slip (especially lately), but knowing I have food ready keeps me from making poor choices more often than not.  For my road trip/vacation I do the same thing.  One of the things I want to do is to take some homemade veggie chips.  Chips are a downfall for me I will eat too many of them and they really aren’t that good for you with all the preservatives, etc.  So I looked up on line how to make my own sweet potato chips and decided that I needed to give it a try at least once before I count on doing it to take with me on the trip.  So here’s my practice run:

Step 1: I bought a mandolin slicer, one sweet potato, and one zucchini.  I already had some coconut oil to brush on them for baking and I threw in a bit of salt and pepper for a little more flavor.  I sliced them up tossed them in the oil and spices and then tended to my sliced up finger.  Yeah, some days I do better in the kitchen than others.

Step 2: I put them on parchment paper on a baking sheet and baked them at 250 for 3 hours.  I checked them frequently to make sure the smaller chips didn’t burn, about every 10-15 minutes, and shuffled them around.  A lot of recipes out there vary on how long and what temperature, you may have to experiment a few times and luckily sweet potatoes don’t cost much.

Step 3: After they crisp as much as you want let them cool and then put them in an airtight container with some rice in order to keep them crisp a bit longer.


I had mixed results, some of them came out okay and some got a bit burned.  I was really surprised and how much it looked like before I baked them and how much it was when I was done.  It was a bit time consuming as well and unfortunately it’s already getting very hot here in Vegas. Bottom line I’m glad I tried ahead of time, because if I want to make them successfully I think it will take some practice.  As a result of the experiment I discovered a brand of mandolin slicer I WOULD NOT RECOMMEND (but I won’t name any names in public message me on my FB page if you want to know).  I got my finger sliced up because the safety holder wouldn’t go into the potato so I returned it this morning.  I also decided to finally take the plunge and buy a dehydrator so that I don’t heat my house up as badly.  I’m pretty excited to get it so I can dry my own fruits and make some other healthier snacks. 

If I get my dehydrator soon enough I will make some more chips, if not then I will look for some other alternatives.  I do have a protein cookie that I found on a website that is full of all kinds of power foods that I will be making to take with me.  The remainder of what I take is yet to be determined, rest assured there will be a fair amount of carrots and tomatoes to snack on.  I will be carb loading a bit since it will be the week before my race, so my choices will reflect that.

What are some of your favorite foods you take on road trips, homemade or otherwise?


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