Tag: backpacking recipes

backpacking recipe

Potato bark – Trail food magic

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!

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!


Recipe: Almond butter

Since I want to start adding some of my recipes that I use when I plan for hiking, I figured that I also need to share some of the basic building blocks of my recipes. Sure you can always go out and purchase energy bars, dried food and breakfasts… But what fun is that? Part of the joy in backpacking is the preparation.

With that you will see one recurring theme with all of my recipes: fast and easy. Oh, and you need a food processor. I have a pretty cheap Electrolux that works wonders. Read More