Last weekend I dehydrated some apples and serrano peppers. The apples I took to work for snacks and the peppers I ground up to use while cooking. A coworker loves the apples and we started discussing other things I could dehydrate. One of the things she suggested was potatoes. She had no experience with this. I pointed out that they would still need to be cooked before being edible.
So my question is this. How would dehydrating them alter the process of deep frying? Would they wind up more like store bought potato chips? Or would they get super soggy with oil overload because being dehydrated they'd absorb lots? Something else?
Unless someone can provide a real life experience of what happened (that was bad...) or a scientific explanation of why it's a bad idea I'll probably go ahead and try this this weekend. After all a potato and 12 hours of electricity for the dehydrator don't cost much.
As a separate aside, I'm also happy to hear any suggestions of things that do dehydrate well.