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Ginger Chips

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I bought some wonderful ginger chips at Trader Joe's and am now looking to replicate them at home. Does anyone have any ideas? I have a dehydrator and my first try was using a veg. peeler on fresh ginger, sprinkling them with sugar and drying. They dried, but the texture and flavor were wrong.

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  1. I'd prep them as you did, but sprinkle them on a baking sheet, and let them go for quite a few hours at 200 degrees F, then turn off the oven and leave them to dry out further in the oven overnight.

    1. You may also want to make sure you have young ginger, the skin is more translucent with a white and purple colour, not the regular ginger (with the drier golden yellow skin) which is older and therefore spicier and tougher. I'd like to know how you do as I (and my children
      )too love these chips and am very disappointed that they no longer carry them.

      1. I was so disappoointed that TJ's discontinued the ginger chips! I loved them with fruit and yogurt. They weren't too sweet.
        I bought the TJ's crystallied ginger, cut it into smaller pieces and then baked it at 350 for 20 minutes or so.....not the same, but crunchy and an acceptable substitute. It's just a pain to cut up that sticky ginger.
        I see a suggestion to bake them at 200 degrees for several hours and then leave in over night. I will try that.