Marmite. Love it or hate it?
I love it.
I slather Marmite on toast. I mix Marmite and peanut butter together and eat it on celery. I’ve spread it on a corn tortilla and baked it until crisp in the oven. Love it!
Marmite is thick, has a very salty flavor and, for some, is definitely an acquired taste. This dense, almost meaty flavored condiment made the list in Ginny Messina’s excellent post on Umami:
It’s been dubbed the “fifth taste” (the other four being sweet, sour, bitter, and salty). Discovered over 100 years ago, umami has more recently become a respectable area of research. The taste/experience of umami is imparted by high levels of the amino acid glutamate. While certain vegetables have umami, it’s especially abundant in protein-rich animal foods.
What’s in the wholly natural Marmite? Yeast Extract, Salt, Carrot & Onion Extract, Spice Extracts, enriched with B Vitamins – Niacin (B3), Thiamin (B1), Riboflavin (B2), and Cyanocobalamin (B12).
While some say Australian Vegemite and Marmite are the same thing, I think not Vegemite ingredients: Yeast Extract, Salt, Caramel, Malt Extract, Natural Flavor.
A few weeks ago I saw a mention of Marmite potato chips on their Facebook page.
I immediately started searching to find a local store that carried the crisps or an online source to place an order. I couldn’t find them anywhere in the U.S. I wrote about my obsession on my own Facebook page and was told that Walker’s Marmite Crisps weren’t vegan. Gasp!
Clearly, I needed to make them for myself.
I decided to try a baked and a high raw version of my very own Marmite Sweet Potato chips. Why “high” raw and not raw? Because I read this about how it’s made
While the process is secret, the general method for making yeast extract on a commercial scale is to add salt to a suspension of yeast, making the solution hypertonic, which leads to the cells shrivelling up; this triggers “autolysis“, in which the yeast self-destructs. The dying yeast cells are then heated to complete their breakdown… SOURCE
Raw readers – your thoughts?
I began by slicing sweet potatoes with my scary but awesome mandoline.
Marmite is really, really thick. And really, really salty. I decided to dilute the Marmite by adding hot water to the Vitamix and slowly drizzling it into the blender.
I added apple cider vinegar to the blender and then poured the foamy liquid over the sweet potatoes.
I tossed the slices and marinade with my hands (it loses the foamy-ness and becomes a dark liquid). After tossing to make sure that each slice was covered with the marinade I set the bowl aside for 15 minutes.
Then I loaded up a cookie sheet (for baked chips) and the dehydrator trays (for raw chips).
The baked chips took about 35 minutes (1/8 inch slices) at 400F.
The raw, at 125F, 18 hours.
I love these chips! My omnivore husband – not a huge Marmite fan – loved these chips! The raw both won the taste-test, though.
Okay, finally, the recipe!
Marmite Sweet Potato Chips (Baked or High Raw)
Keywords: bake dehydrator raw snack vegan
Ingredients (Makes about 4 cups)
- 4 medium sweet potatoes
- 1/2 cup hot water
- 2 tablespoon Marmite
- 2 tablespoon apple cider vinegar
- Wash sweet potatoes and slice into 1/8 inch slices; set aside in a large mixing bowl.
- Pour water into the blender and turn it on (low). Drizzle the Marmite in slowly.
- Add vinegar, turn on high super-quick and then you’re done. This will seem like 2 cups because it will be foamy.
- Pour over the potato slices in the mixing bowl. Toss, using your hands, to make sure all slices are covered.
- Set the bowl aside for about 15 minutes.
For baked chips
- Heat oven to 400F
- Place potato slices on a cookie sheet, single layer, and pour about 1/4 cups of marinade over each sheet.
- Bake for 35 minutes (or until crisp), turning at half-way point.
For high raw chips
- Place potato slices on a ParaFlexx sheet on the dehydrator tray, single layer, and pour about 1/4 cups of marinade over each tray.
- Dehydrate on 125F for 18 hours (flip chips over, off the ParaFlexx sheet and onto the mesh screen, at 3 or 4 hours).
If you want a thicker marinade, I would suggest playing with it. Cut the water to 1/4 cup or increase the Marmite another tablespoon. Baking time will vary depending upon the thickness of your potato slices; if you opt for thinner than 1/8 inch, it will require less baking time.
So, Marmite fans, play with this recipe and let me know what you think!