Dehydrated vegetables

 Candied jalapeños, tomato chips and black garlic chips. 

Jalapeños are sliced thin and deep in simple syrup. They stay in the dehydrator about 48 hours or until crispy. When done, jalapeños are rolled in sugar and store until needed. 

Tomatoes are sliced thin and brushed with simple syrup on both sides. They are dehydrated at the same temperature as the jalapeños approximately 145 to 150 F . Place a silo at on top of tomatoes to prevent them from curling. 

Black garlic chips; recipe already available on page. I used liquid egg whites this time and it works as good as egg white powder. The difference is with the liquid egg whites, the chips turn out in darker color.