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
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.
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!
This is by far my favorite breakfast on the trail. It’s a bit more of a process at home, but the mixture will last for about 7 days on the trail and provides excellent energy in the morning and is very easy to make on the trail.
This is even a great vegan musli for everyday use if you use a milk substitute
Who doesn’t love a snickers bar? Well other than the odd person here and there that happens to die when they eat peanuts.. but everyone else loves a good snickers bar. These homemade bars might not be the ”real” thing, but according to my super senses.. these are better.