Bark is more awesome than it actually sounds. It’s the yen to trail food yang. It’s what separates the gourmet backpacking geniuses from the top ramen amateurs. I will be doing a lot of different trail bark recipes, but I will start with potato bark as it works as both trail chips and mashed potatoes. Energy rich and easy to make that adds a whole lot of taste!
Ingredients:
2 lbs potatos – peeled. (1 kilo)
fat free broth – I use vegetable broth and about 1/3 cupSalt and pepper
Prepartion:
skin the potatos and cook in a casserole for about 15-20 minutes until soft. Then drain and add vegetable broth, salt and pepper. Then mash the potatos – I use a hand mixer to mix it all. For variations you can add barbeque sauce and garlic powder.
Dehydrate:
Once all the ingredients are mixed your ready to spread the mix out on a paralexx sheet or baking paper. Be sure to spread relatively evenly over the entire sheet. This recipe and the 2 lbs of potatos is just right for the 15″ x 15″ Excalibur dehydrator.
135degrees for about 10 hours should be more than enough to make nice crispy potato bark!
I will add recipes to use the Potato bark on in my next post!