Dehydrated Sweet Potato Chips are an excellent alternative to the unhealthy, processed, GMO chips in the grocery store.
This really simple recipe takes little time to prepare and when they are done, you have a nice salty and crunchy snack that is great to eat alone or perfect to pair with a healthy, homemade dip.
It’s a great way to use your sweet potatoes from your local farmer’s market when they are in season!
5 Fast Facts About Sweet Potatoes:
- contains anti-inflammatory properties
- contains 2 g of vegan protein
- contains 4 g of fiber
- high in vitamin A, vitamin C, vitamin B5 and vitamin B6
- excellent source of potassium, copper and manganese
5 Fast Facts About Olive Oil:
- lowers blood cholesterol levels
- rich in anti-oxidants
- improves bone mineralization and calcification
- excellent protection from heart attack and stroke
- contains anti-inflammatory benefits
5 Fast Facts About Himalayan Pink Salt:
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
Tip #1: Make sure you use a good mandoline slicer and cut them on the thinnest setting. I have found sweet potato chips can end up too hard if they are cut thick, which I have done in the past using a regular knife.
Tip #2: Approximately (1) medium/large sweet potato will fill up (1) dehydrator tray.
Tip #3: I’ve made with with and without the skins on and both ways will work fine.