Dehydrated Sweet Potato Chips


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!





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.


Dehydrated Sweet Potato Chips The Healthy Family and Home


  • 4-5 Large organic sweet potatoes
  • 7-8 tablespoons water (purified/filtered)
  • 1-2 teaspoon Himalayan pink salt


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 mesh dehydrator trays in a single layer.

Dehydrate at 115 degrees until dry.




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  1. Kanishka says

    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 says

      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:

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

  2. Kanishka says

    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 says

      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 115 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 😉

  3. says

    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 says

      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 :)

  4. Becky says

    Hey Beautiful! I got a dehydrator!! YEAH! got 5 drawer from craigslist for $80 so I’m happy. I was trying for 9 drawer but didn’t wasn’t in the cards this time. If I use it a lot and it is too small I can always trade up 😉 I’m sad not to find Your cauliflower popcorn recipe in the dehydrator list of recipes. But for all Your fans who don’t have (or in my case, can’t find my mandolin slicer from moving 😉 I use my food processor slicing blade and hold the item with tongs and very slowly lower it so it only gets a paper thin bite. I have done with zucchini and don’t see why it won’t work with sweet potatoes. It would be nice in recipes if You told me how many racks in dehydrator a recipe will cover. I’m excited to try stuff TODAY! as soon as I get it but I don’t know how many things I can get in there. You did say with the sweet potato recipe 1 potato takes 1 shelf; that is very helpful. Bless You sweet lady. I have been sending lots of people Your way so prayerfully it will make a difference for You. Keep Your light shining!!XOXOX

    • Karielyn says

      Hi there Becky! I am ~so~ excited you got a dehydrator and even more excited that you were a bargain shopper and found one on craigslist…you sound just like me!

      I think that was a great idea to get the smaller one you found and you can upgrade later if you need to. Even though I have the 9-tray, I don’t always use them all at the same time. Sometimes I do, but not all the time.

      I also like your suggestion to include the number of dehydrator trays for each recipe and will start doing that going forward.

      And, as always, I genuinely appreciate your support…it keeps me so motivated 😉 xoxoxo

  5. James says

    Hello Karielyn,

    Do the dehydrated sweet potatoes chips have the same crunch as the GMO one that you by in stores?

    • Karielyn says

      Hi there James! They won’t be exactly like store-bought GMO chips, but they will have a nice crunch to them, and won’t have that “paper thin” texture like regular chips (ex. Lay’s potato chips).

      A lot has to do with how thin you slice your sweet potatoes and how long you leave them in the dehydrator…the thinner the slice and the longer you dehydrate them = most crunchy.

      The key to keeping dehydrator chips crunchy is you have to keep them in an air-tight container or they will lose their crunch as the moisture in the air gets to them.

      Thanks for your question and I hope you enjoy the recipe if you give it a try 😉

  6. Dana says

    As soon as I get MY mandoline, I plan on making these. Thanks for posting.Yummie! Oh, and I meant to ask, because I noticed your earlier comment about making sure not to set the dehydrator over 105°. Isn’t it 115° and below to keep it raw? I know I had heard this from another raw food enthusiast (to be precise, Chef Amber Shea Crawley). Thanks so much for all that you do (btw, I just recently found your blog and am so glad I did!). :)

    • Karielyn says

      Hi there Dana! You are correct! 115 degrees is the temperature you would not want to exceed to make sure everything is “raw” and all enzymes and live nutrients stay intact. I usually set my dehydrator just a tad below 115 when I make something ~just to be sure~ so if you see one of my dehydrator recipes at a temperature lower than 115, it’s just my preference 😉

      I did go in and change the temperature to say “115 degrees” in the comments to be consistent with raw food techniques/guidelines and so as to not cause confusion.

      Thanks for the feedback and I’m glad you found my website and are here…welcome 😉

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