I've included two methods here. One for making plain ginger chips that you can season once dried and one for pre-seasoning with honey and cayenne (or cinnamon if you want a heat-free option) for a caramel flavor, once dried.
Begin by peeling the ginger root with this super simple method, using a spoon.
Next, thinly slice the peeled ginger using a mandoline, vegetable peeler or, if you have nothing else available, then a knife.
I prefer to use the mandoline as it makes super-thin, even strips that will dry quicker and evenly.
This is especially the case if you're drying them in the oven.
Method 1- Plain Chips (seasoned once dry)
Place the slices on a lined baking tray or a dehydrator tray. Make sure they don't overlap too much ( or at all, if possible).
Bake in the oven at 80ºC/176ºF for about 2 hours. For best results, place the baking tray on the lowest rack and if you notice them starting to brown then crack the oven door open slightly.
Check on the dryness in about 1.5 hours – depending on the thickness and water content, as well as your oven, the ginger might need less or more time.
If using a dehydrator like me, dehydrate the ginger at 40ºC for about 4-5 hours.
The ginger is ready when it's crunchy dry and you can easily snap a piece in two.
The ginger chips are now ready and can be seasoned with a variety of herbs and seasonings such as cinnamon or cayenne. I like to drizzle mine with some honey and cayenne just before eating.
Method 2: Pre-flavoured ginger chips*
Simply place some honey (and seasoning of choice) in a large bowl and dip the ginger slice into it. When removing the slices from the bowl, slide them up the side of the bowl and this will help to remove the excess liquid.
In Dehydrator: Due to the additional liquid, these will take longer to dry. Depending on the weather and climate where you live this can take between 12-18 hours on 55C/135F. Flip the trays around at the 6hr mark.In Oven: Bake at 80ºC/176ºF for between 2-2.5 hours. Check after 1.5 hours
Store in an airtight container. Depending on if they are honey sweetened or plain, the shelf life will differ. Plain ginger chips will last for 6 months at room temperature. the honey ginger will likely last less at around 3-4 months. However, this isn't something I have tested ( yet) as they're eaten too quickly!
*If you are wanting caramel-like honey-sweetened crispy finger chips then you can flavor them before placing in the oven/dehydrator. Many people have told me that they hate to heat honey too much - so using the dehydrator may be your preferred method due to the very low temperatures.
Recipe on Alphafoodie: https://www.alphafoodie.com/how-to-make-crispy-ginger-chips/