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 perfect with your favorite dip!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Paleo-Friendly | Lectin-Free | Medical Medium }
Using a mandoline slicer, slice the sweet potatoes into very thin slices (as thin as possible, 1/8 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.
Notes
Sweet Potatoes. Here are a few helpful tips regarding the 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 the 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. I started with 1/2 teaspoon of salt but you may find they need a little more and can increase it to 1 teaspoon.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”.