Homemade Dehydrator Sweet Potato Chips are an excellent alternative to the unhealthy, processed, GMO chips in the grocery store.
I love to use my faithful dehydrator (that I’ve owned for over 10+ years!) because I can make healthy raw snacks at home Raw Cacao Pecan Creme Mini Sandwich Cookies, Clean Eating Cinnamon Vanilla Apple Chips, Raw Vegan Cinnamon Sugar Pear Chips, Cheezy Raw Kale Chips, Raw Vegan Carrot and Flax Crackers.
This Dehydrator Sweet Potato Chip recipe is really simple and takes less than 10 minutes to prepare but when they’re done dehydrating, you’ll 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!
Want more healthy snack recipes? Check out Lemon Dill Kale Chips, Raw Corn Chips, Raw Vegan Habanero Pepper Crackers my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating snack recipes just like this one that you will love!
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 Avocado Oil:*
- healthier cooking with smoke point of 500 degrees
- may help reduce the risk of metabolic syndrome
- helps maintain healthy blood sugar levels
- provides protection from cardiovascular disease
- good source of vitamin E
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
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
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 (2) dehydrator trays.
Tip #3: I’ve made them with and without the skins on and both ways will work fine.
Tip #4: You can make these even healthier by using purified / filtered water (I use a Berkey water filter) instead of the avocado oil. Instead of tossing the sliced sweet potato slices with the avocado oil, just add enough water to them (2 – 4 tablespoons) so that the Himalayan pink salt will stick to them. After tossing them with the water, drain any excess water from your bowl before adding the salt to them.
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