Prepare the five pounds of potatoes by washing, peeling, and then cutting them into thin slices.

While you are prepping, boil a large pan of water, plus the salt and lemon juice. Drop the sliced potatoes into the water and blanch them for about six to seven minutes, or until fork tender. Be careful not to completely cook them - they will be difficult to work with if they are too soft. Drain them into a colander.

Drop the potatoes into an ice bath to shock them. Remove and pat them dry, lining them up on the dehydrator trays as you finish drying each one.

Set the dehyrdator for 135° F for eight hours. Check them, and set at thirty minute intervals. Mine for this post took ten hours; my previous batch took just under nine. I suspect it has to do with my cutting varying thicknesses from one batch to the next.