Seema Jillary

Drying potatoes is a quick and easy way to store them for later use. Use a dehydrator, solar oven or conventional oven.

Step 1Wash potatoes, removing any spoiled areas. Skins can be removed or left on for vitamins.

Step 2Bring a large kettle of water to a boil. Add salt to taste.

Step 3Slice potatoes into 1/8-inch-thick rounds.

Step 4Place potato slices in a vegetable basket and dip into boiling salt water.

Step 5Wait for water to return to a boil.

Step 6Boil potatoes for 6 to 8 minutes.

Step 7Remove potatoes from boiling water and place basket of potatoes in ice water for 15 minutes.

Step 8Spread blanched potatoes in a single layer between paper towels and blot dry.

Step 9To dry in conventional oven, coat cookie sheets with vegetable-oil spray.

Step 10Spread blanched potato slices on sheets in a single layer.

Step 11Place in oven on lowest setting, around 170 degrees F.

Step 12Keep oven door cracked for air circulation and for moisture to escape.

Step 13Turn slices over after 1 hour.

Step 14Continue turning every 30 minutes until potatoes are brittle and translucent, but not pliable.

Step 15To dry in dehydrator, place potato slices on racks coated lightly with vegetable-oil spray. Place slices in a single layer and not touching each other.

Step 16Follow dehydrator instructions on settings and times.

Step 17Let potatoes cool; store in a glass jar or large plastic bag.