I love, love, love sweet potatoes! One of my favorite ways to enjoy them is when they are sweet potato chips. I searched high and low for a good sweet potato chip and although they are out there, they are usually filled with some form of bad oils or other harmful ingredients. So today I am going to show you how I dehydrate my sweet potatoes into chips. This recipe came from my dear friend Debbie who always throws me some sort of inspiration either in food or in life! Thanks, Debbie!
The first thing you want to do is wash and peel your sweet potatoes. Slice the potatoes into the thinnest slices possible. For this, I use my mandolin. I love this one Bron Original Stainless Steel Mandolin Slicer. It is important to purchase a quality mandolin. If you choose wisely, it will last you a lifetime.
Once you peel your potatoes, place them in a large bowl and soak for 1 hour changing the water at a 1/2 hour. Remove from water and dry the potatoes on a towel. While they are drying sprinkle generously with unrefined sea salt. Once dry, drizzle 1-2 tsp of melted coconut oil per potato.
From this point, I dehydrated them at 145ºF for about 12 hours. Make sure your sweet potato slices are not touching one another when they are on the trays. Your time may vary depending on the thickness of your potatoes and the temperature you are dehydrating them at. If you do not have a dehydrator, put your oven on the lowest setting and leave the door slightly ajar. Test the chips from time to time and once you get the desired crispness your sweet potato chips are done.
Organic Sweet Potato Chips Recipe
Prep Time: 10 minutes- Cook Time: 12 hours
- Total Time: 12 hours 10 minutes
Yield: 2-3 servings 1x
Category: side dish
Method: dehydrator
Cuisine: american
Prep Time:
Yield:
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Pin RecipeDescription
Try these delicious organic sweet potato chips. Super easy to make and full of flavor!
Ingredients
- 2–3 sweet potatoes cut very thinly (I used a mandolin for this)
- 1–2 tsp melted coconut oil per sweet potato
- A generous amount of unrefined sea salt
Instructions
- Peel and slice sweet potatoes as thinly as possible.
- Place in a bowl and soak in water for 1 hour, changing the water at the half hour point.
- Place on a towel to dry a bit.
- Drizzle coconut oil on them. Stir and coat evenly.
- Generously season your sweet potatoes with unrefined sea salt.
- Place the sweet potatoes into a dehydrator and dehydrate at 145-155 F for about 12 hours.
- Check your potatoes periodically to get your desired crispness.
- If using an oven, turn on the lowest setting and leave the door slightly ajar.
- Place sweet potatoes onto a cake cooking rack so that it gets proper ventilation on all sides.
- Cook until desired crispness.
Nutrition
- Serving Size: 1 serving
mjskit says
August 15, 2012 at 9:55 amThese are PERFECT sweet potato chips! My chips always come out floppy and soggy but now I see the errors of my ways. Thanks!
nate says
May 7, 2017 at 5:03 pmWhat did you change from how you used to make them?
NourishingTreasures says
August 23, 2012 at 9:26 amI featured your recipe on this week’s Dehydrator Thursday’s!http://www.nourishingtreasures.com/index.php/2012/08/23/101-dehydrator-recipes-sweet-potato-chips/
amhhaggerty says
March 1, 2013 at 3:18 pmcan i use regular olive oil?
merici says
July 10, 2013 at 12:11 pmDo you have to cook the sweet potato first
pandor says
August 6, 2013 at 8:25 pmI tried the recipe today. I followed it exactly. The chips looked beautiful going in, like they would be perfect. After a few hours they shriveled up to the point they do not even resemble chips. Did I slice them to thin or is it something else?
Thanks
Anonymous says
February 25, 2014 at 8:17 pmI realize this is a year later, but I think I have your answer haha! The key is to slice them not too thin and not too thick… and all around the same thickness. I use a mandolin slicer, and set it at 1/8″ slices. They come out absolutely perfect! The crunch/thickness that my chips have is comparable to Tim’s Cascade Kettle chips, if you’ve had those. a thick, hearty, crunch. This is ideal because they start out very wide (2-2.5 inches wide) and will shrink up to 1/4 their original size! If they are too thin, they will come out shriveled up and not nearly as good.
I hope that helps!
Sarah says
August 12, 2014 at 7:18 amWhy do you soak the slices before dehydrating them?
Linda says
August 27, 2014 at 8:59 amWhat is the purpose of soaking the slices in water (meaning, what does that do to the slices to prep them for dehydrating)?
Joey says
October 2, 2014 at 2:19 pmSoaking potatoes in water helps to remove excess starch. This will allow your chips to be crunchier. I also use this technique when baking any type/ cuts of potatoes in the oven.
Linda says
October 4, 2014 at 10:30 amJoey,
Thank you so much for that reply. I will keep this in mind whenever dealing with any starchy veggie or tuber or other food!
Nina says
January 24, 2015 at 10:20 pmI just got my dehydrator for xmas. Im learning slowly, but my dehydrator has high,med,low and fan only. Does not give me what temps those are. Where do i find that info out. I have a waring pro. Please help. Ty
paula says
March 4, 2015 at 12:54 pmcan you make beet chips the same way or do they need something else done to taste like a sweet snack?
Halle Cottis says
March 9, 2015 at 3:21 pmBeet chips would taste amazing this way!! 🙂
Maggie says
June 28, 2015 at 10:47 amWhat is the purpose oft he melted coconut oil? Would this recipe work without it?
Wendy says
October 31, 2015 at 10:43 amMade these for my paleo Halloween party tonight and they are awesome! And 1/8″ was perfect. Thank you! (For the lady who said hers shriveled up, shaving them lengthwise will help make a larger chip.)
Jday says
March 30, 2016 at 9:47 amHow long do these keep for?
chueh says
May 18, 2017 at 7:07 pmThe chips I BAKED in the oven were very sweet, crispy, and full of flavor. However, when I dehydrated the chips with the me thickness at 145 degree, they were blend, hard to chew, without much flavor. What might I do wrong?
★★★★★
Halle Cottis says
May 26, 2017 at 9:27 amSounds to me that they might have needed a little more time in the dehydrator.
Rosemary and Garlic Organic Chip Recipe - Whole Lifestyle Nutrition says
May 25, 2017 at 5:08 pm[…] Dehydrated Chips – this will create a super tasty and healthy chip, but it takes time to make these because you dehydrate on such a low temperature! […]
Betsy says
July 8, 2017 at 9:30 pmTrying this recipe tonight for the first time, going to let them do their thing in the dehydrator for the next 12 hours, hoping for the best!