Raw Sweet Potato Chips

Raw Sweet Potato Chips

2 medium Sweet Potatoes, washed and peeled

2 – 3 Tbs. Extra Virgin Olive Oil

2 tsp. Celtic Sea Salt

1/8 tsp. Chipotle Chile Powder* (see below for more seasoning variations)

  • After washing and peeling the sweet potatoes, set your mandoline to the thinnest slicing option.  Using the guard, slice the sweet potatoes then place in a medium bowl (I have a Swissmar Borner Mandoline and I love it, it’s fairly inexpensive and super sharp…and YES, use the guard so your nickname doesn’t become nubby)
  • Pour oil over potatoes and toss with your hands until all the potato slices are coated in oil.
  • Sprinkle potatoes with seasonings, toss again.
  • Lay potato slices on the dehydrator screens and set temperature to 105 – 115° F.
  • Allow to dehydrate for 12 – 18 hours, or until desired crispness is achieved (the amount of time you will need to dehydrate will also depend on how thick the potato slices are).
  • Store in an airtight container.

Seasoning Variations:

  1. 1 Tbs. Herbes de Provence + 2 tsp. Celtic Sea Salt
  2. 2 tsp. Celtic Sea Salt + 1 – 2 tsp. Fresh Cracked Pepper
  3. 1 – 2 tsp. Chinese 5 Spice Powder
  4. 1 – 2 tsp. Ground Cinnamon
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