This healthy Gluten-Free Vegan Dehydrated Sweet Potato Chips recipe is an easy, plant-based snack that's made in a dehydrator with only 3 clean, real food ingredients and can be prepped in about 15 minutes. They're a perfect alternative to store-bought chips and are raw, dairy-free, paleo-friendly, and Medical Medium® compliant.
Homemade Gluten-Free Vegan Dehydrator Sweet Potato Chips are easy to make and only need 3 clean ingredients!
The BEST Gluten-Free Vegan Dehydrator Sweet Potato Chips
Here's why this recipe works - my top 3 reasons:
- Healthier than store-bought chips
- Takes less than 15 minutes to prep
- A healthy plant-based vegan snack recipe
Healthier Than Store-Bought
Making homemade chips in a dehydrator is an excellent alternative to unhealthy and processed store-bought potato chips.
For example, brands like Doritos, Fritos, and Cheetos typically contain GMO ingredients, some type of unhealthy oil, MSG, food colorings and preservatives.
Even store-bought sweet potato chips can contain canola oil, which is a GMO crop.
When you make homemade chips, you have control over the quality of ingredients used to make them.
Takes Less Than 15 Minutes to Prep
My Dehydrator Sweet Potato Chip recipe is really simple to make.
You only need 3 clean, real food ingredients and it takes less than 15 minutes to prepare.
When they're done dehydrating, you'll have a nice salty and crunchy snack.
They're great to eat alone or perfect to pair with a healthy, homemade dip.
In addition, you can even add your favorite seasonings to make different varieties.
For example, some savory seasonings would be garlic, cayenne, chipotle, onion.
More options would be cinnamon sugar, sprinkled with chia seeds (not lectin-free), 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!
A Healthy Plant-Based Vegan Snack Recipe
You'll love how good it feels to eat a healthy snack that's made with only 3 ingredients!
If you're used to eating store-bought chips, homemade dehydrator chips may take a bit to get used to.
Keep in mind - these homemade sweet potato chips will not taste exactly like store-bought chips.
Because they're a little different in taste and texture, I rarely eat them alone - as I would normally eat chips straight out of a bag.
However, I find they're best when paired with a healthy dip like homemade salsa or homemade hummus.
How To Make The BEST Gluten-Free Vegan Dehydrator Sweet Potato Chips: Step-by-Step Instructions
Here is how to make this recipe and I'll show you with step-by-step instructions below:
Step 1: Prepare the Sweet Potato
Firstly, cut the ends off each sweet potato, then peel them.
Using a mandoline slicer, slice the sweet potatoes into thin strips - about ⅛-inch thick.
Transfer the sweet potato slices to a large mixing bowl.
Step 2: Season the Sweet Potato Slices
Secondly, add the avocado oil to the mixing bowl and toss the sweet potatoes until they are evenly coated.
Sprinkle the Himalayan pink salt over the sweet potato slices.
Toss again to make sure the salt is evenly distributed over all the chips.
Step 3: Add the Sweet Potato Slices To the Dehydrator
Thirdly, transfer the seasoned sweet potato slices to a mesh tray of the dehydrator.
Spread them evenly onto the tray to make sure none are overlapping.
You should have enough sweet potato slices to fill (2) dehydrator trays.
Step 4: Dehydrate the Sweet Potato Chips
Fourthly, place the mesh dehydrator trays into your dehydrator.
Set it on 115 degrees and let them dehydrate for at least 12 hours, or until they are dry and crispy.
The image on the left is the sweet potato chips tossed in 100% avocado oil before dehydrating - which results in a darker chip.
And the second image is sweet potato chips tossed in filtered/purified water before dehydrating - which results in a lighter chip.
Step 5: Store the Sweet Potato Chips
Lastly, store any leftover sweet potato chips in an air-tight BPA-free container at room temperature.
It's very important to not leave them out and uncovered because they will absorb moisture from the air and get soft.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Sweet Potatoes. These are a few helpful tips regarding sweet potatoes:
- I used (4) 5-inch sweet potatoes and it was enough to fill (2) dehydrator trays. The number of sweet potato chips you make will depend on the size of your sweet potatoes.
- 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.
- I've made the chips with and without the skins on and both ways will work fine.
Avocado Oil. You actually have two options here.
- Use 100% pure avocado oil per the recipe instructions.
- Make them healthier by substituting the avocado oil with filtered/purified water (I use a Berkey water filter). instead of the avocado oil. Instead of tossing the sliced sweet potato slices with avocado oil, use the same amount of water. Then, toss them with the Himalayan pink salt.
Himalayan Pink Salt. This is the salt of my preference, however, you can always use sea salt. Feel free to increase the amount to (1) teaspoon if you prefer.
Preparation Tip. I don't have the patience to spread each sweet potato chip out on the dehydrator tray so they don't overlap. A great way to get your children involved is to let them spread them out for you. They will love to help and it's a big help!
Dehydrator Time. The temperature setting and dehydrator time can be adjusted. For example, I like to dehydrate mine on a low temp (115 degrees) for a longer period (12 hours or overnight). However, you can speed up the dehydration time by using a higher temp and it will take less time. Just keep in mind if you go over 115 degrees, they will no longer be considered "raw".
Want More Healthy Plant-Based Snack Recipes?
Check out these:
- Lemon Dill Kale Chips
- Raw Corn Chips
- Habanero Pepper Crackers
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan Dehydrated Sweet Potato Chips
Equipment
Ingredients
- 4 organic sweet potatoes
- 1 tablespoon 100% pure avocado oil
- ½ teaspoon Himalayan pink salt
Instructions
- Cut off the ends and peel the sweet potatoes.
- Using a mandoline slicer, slice the sweet potatoes into very thin slices (as thin as possible, ⅛ inch or less).
- Add the sliced sweet potatoes to a large bowl with the avocado oil and toss until the avocado oil is evenly distributed and all pieces are covered.
- Sprinkle the Himalayan pink salt over the chips and toss again to make sure the Himalayan pink salt is evenly distributed.
- Optional: Add other seasonings, if you prefer, like ground garlic, ground cayenne, ground chipotle, ground cinnamon, etc.
- Place the seasoned sweet potato slices on mesh dehydrator trays spread out in a single layer, making sure they are not overlapping.
- Dehydrate at 115 degrees for approximately 12-15 hours, or until dry and crispy.
- Store in an air-tight BPA-free container at room temperature.
Recipe Notes
- I used (4) 5-inch sweet potatoes and it was enough to fill (2) dehydrator trays. The number of sweet potato chips you make will depend on the size of your sweet potatoes.
- 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.
- I’ve made the chips with and without the skins on and both ways will work fine.
- Use 100% pure avocado oil per the recipe instructions.
- Make them healthier by substituting the avocado oil with filtered/purified water (I use a Berkey water filter). instead of the avocado oil. Instead of tossing the sliced sweet potato slices with the avocado oil, use the same amount of water. Then, toss them with the Himalayan pink salt.
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Chris says
I'm. going to make these tomorrow and I'm seasoning them with chili lime. Can I use lime juice instead of water? Im gonna try it!
Karielyn Tillman says
Hi there Chris! I haven't tried using lime juice instead of water but I don't see any reason why it wouldn't work. In fact, it's actually a great idea! You just need something "wet" on the chips so the seasonings will stick and I think lime juice would be perfect!
Thanks for the question and for trying out my recipe 🙂
Jen says
There are no GMO sweet potatoes, avocados or salt (which is not even an organism) - how can there be GMO sweet potato chips?
Karielyn says
Hi there Jen from Glencoe, Missouri 63038! I agree with you 100% - but I never said anywhere in my post that sweet potatoes, avocados or salt were GMO ingredients.
However, I will answer your question regarding "how can there be GMO sweet potato chips"?
Very simply, while sweet potatoes themselves are, in fact, not genetically modified, the oil that is typically used to make sweet potato chips is canola oil - which can be a GMO ingredient. Therefore, resulting in "GMO sweet potato chips".
It's best to look for "non-GMO Project Verified" or organic store-bought chips if you want to avoid GMO ingredients found in store-bought sweet potato chips.
Thanks for the question! 🙂
Sandra says
If you put the salt in the water with the chips, are you putting the chips on the dehydrator really wet?
Karielyn says
Hi there Sandra! You want to put just enough water (about 1 tablespoon for 4 sweet potatoes) for the salt to stick to them. They shouldn't have an excess of water on them.
Thanks for your question and I hope that helps 🙂
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 😉
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 sweet potato 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 😉
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
Jan 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 🙂
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 😉
Kanishka says
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 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 hope one of these ideas work so everyone will be able to enjoy them 😉