How to Dry Potatoes. Drying potatoes is a quick and easy way to store them for later use. Use a dehydrator, solar oven or conventional oven.
Things You'll Need
Wash potatoes, removing any spoiled areas. Skins can be removed or left on for vitamins.
Bring a large kettle of water to a boil. Add salt to taste.
Slice potatoes into 1/8-inch-thick rounds.
Place potato slices in a vegetable basket and dip into boiling salt water.
Wait for water to return to a boil.
Boil potatoes for 6 to 8 minutes.
Remove potatoes from boiling water and place basket of potatoes in ice water for 15 minutes.
Spread blanched potatoes in a single layer between paper towels and blot dry.
To dry in conventional oven, coat cookie sheets with vegetable-oil spray.
Spread blanched potato slices on sheets in a single layer.
Place in oven on lowest setting, around 170 degrees F.
Keep oven door cracked for air circulation and for moisture to escape.
Turn slices over after 1 hour.
Continue turning every 30 minutes until potatoes are brittle and translucent, but not pliable.
To 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.
Follow dehydrator instructions on settings and times.
Let potatoes cool; store in a glass jar or large plastic bag.