Dehydrated Sweet Potato Chips

Dehydrated-Sweet-Potatoes

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.

You can even add your favorite seasonings like garlic, cayenne, chipotle, onion or even sprinkle them with chia seeds or sesame seeds for extra nutrition.

It’s a great way to use your sweet potatoes from your local farmer’s market when they are in season!

 

 

Feel-Good-About-What-You-Eat

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 Pink Himalayan 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

 

 

 

 

Dehydrated-Sweet-Potato-Chips

 

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.

 

Dehydrated Sweet Potato Chips

Ingredients

  • 4-5 large sweet potatoes (organic)
  • 7-8 tablespoons water (distilled or purified)
  • 1-2 teaspoon himalayan pink salt

Directions

Step 1 Peel the sweet potatoes.

Using a mandoline slicer, slice the sweet potatoes into very thin slices (as thin as possible - 1/8 inch or less).

In a large bowl, soak them in the water, making sure all chips are wet.

Sprinkle the sea salt over the chips.

With two forks, toss them around in the water/salt mixture like you would toss a salad.

Place them on the dehydrator trays in a single layer.

Dehydrate at 105 degrees until dry.

Enjoy!

 

 

6 comments to Dehydrated Sweet Potato Chips

  • Kanishka

    Karielyn,
    I finally plunked some cash and bought the 9 tray Excalibur. So far I am having mix feelings about this. The sweet potato’s came out to be too hard. Do you need to steam or boil them for a short time? It’s really hard and my kids don’t seems to like it at all :-(

    • Karielyn

      Hi Kanishka! I’m so glad you invested in a dehydrator, but not glad that hear that your sweet potato chips didn’t come out good :(

      I’ve never steamed or boiled mine prior to making them (which would really defeat the health benefits of dehydrating them by keeping the live enzymes) but there are a couple of things we can troubleshoot.

      The most important thing I can think of is the way they are cut. The sweet potatoes have to be cut ~very~ thin, almost paper thin and I used a mandoline slicer to do this. I have made them in the past using a knife and yes, they were too thick and weren’t crunchy like a regular chip. So I definitely think that could make a difference.

      Another suggestion would be to maybe try a little olive oil on them prior to dehydrating them and it might make them a little crunchy. I found a video on YouTube for you that shows step by step how to make them and the only thing she did different than my recipe was add the olive oil, so that might help: http://m.youtube.com/watch?v=GFYdJFqtocU&desktop_uri=%2Fwatch%3Fv%3DGFYdJFqtocU

      I hope one of these ideas work so everyone will be able to enjoy them ;)

  • Kanishka

    Thanks! I used a mandolin to slice it too. I guess mine was too thick. My wife thought it was too thick too. Mine was definitely not paper think. I will try it next time. I don’t want to add any extra oil as it does not give you all the nutrients that you typically get from the source.

    On a related note, when you dehydrate pineapple and Banana, does it get crunchy or is it more like leathery? Mine came out leathery after about 12 hours in the Dehydrator.

    • Karielyn

      Hi Kanishka! I’m glad to know you have a mandoline slicer…maybe next time set it on the very lowest/thinnest setting and see it that helps.

      I usually don’t add olive oil to my sweet potato chips, but do for my kale chips. I have read that adding the oil (fats) helps the body to absorb the vitamin A in the sweet potatoes? I don’t know if that is true but if it helps nutrition-wise, I wouldn’t mind adding it as it’s such a small amount. Just make sure the dehydrator isn’t set over 105 degrees to keep all the nutrients and benefits intact.

      Re: Pineapples and Bananas…I’ve never tried pineapples (but it sounds like a great idea!!) but I do make dehydrated bananas alot, my boys love them. Mine come out chewy/gummy, like they stick to your teeth kind of chewy. They are not hard or crunchy at all. I don’t know exactly how long I leave them in, but I’m thinking it’s probably 12 hours or longer but I just keep an eye on them and take them out when they are no longer soft in the middle and come off the tray without sticking. That’s with whatever is left over from everyone nibbling on them during the 12 hour+ drying time lol ;)

  • Jan

    I’ll try this recipe you shared, Karielyn. Hopefully I get it right the first time. I don’t have a slicer so I’ll make sure to slice the chips really thinly.

    • Karielyn

      Hi there Jan! I hope you enjoy them…they are really good.

      You should be fine if they are cut thin…come back and let me know how they did :)

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