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Sweet Potato Chips

Sweet Potato Chips

The pictures for this recipe looked so good that we just had to try it. The results are interesting, if not perfect. To save time, we ran the sweet potatoes through a food processor to get thin slices quickly. After about 18 hours, the potatoe slices were quite dry. They were crunchy, but quite a lot harder than standard potato chips. If you have tips for getting a more delicate crunch, let us know!

  • 2 Sweet Potatoes
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Montreal Chicken Seasoning
  • Extra Virgin Olive Oil
  • Sea Salt
  • Wash sweet potoates with a brush
  • Measure out dry ingredients and mix together
  • Slice the sweet potatoes as thinly as possible, or with a food processor
  • place sweet potatoes in large bowl and toss with oil
  • sprinkle with dry ingredients and toss to coat
  • Place on dehydrator trays

Dehydrate at 135° for 18 or more hours

Recipe from Deflatethemate

Step 1 - Measure out dry ingredients
Step 2 - Wash sweet potatoes
Step 3 - After slicing sweet potatoe,  place in large bowl and toss with oil
Step 4 - Mix dry ingredients
Step 5 - Toss to coat in seasoning
Step 6 - Place on dehydrator trays
Step 7 - Remove from dehydrator trays


Submitted by Crystal Harvey (not verified) on
I haven't tried making it yet but I've bought a variety that seems to have been puréed before being dehydrated. Not quite crunchy but not like fruit leather either. The flavor was ok (just salted), but I think when I try it I'll add some cinnamon and nutmeg. to it

Submitted by dadmin on
We'll have to try the purée idea, thanks! Otherwise, they're just a little too stout for casual eating :)

Submitted by maria (not verified) on
slice the sweet potatoes through a mandoline set on close to the thinnest setting..(you might need to wipe the dehydrator screen with extra virgin olive oil to keep them from sticking)

Submitted by Chris (not verified) on
I agree - use a mandolien and slice as thin as possible. I do beet chips as well, I dry on a higher temp and they are crispy instead of hard. Yum! Mine is a Norpro, I like it, it has a big pusher thingie to keep your hands uncut, its easy to adjust, julienne, change blades etc - but it doesn't appear the blades are replaceable. I use a thin dressing of oil, red wine vinegar and garlic plus, I should use different dressings, but this is so good I haven't gotten around to it!

Submitted by Anonymous (not verified) on
Thanks, Maria for this idea. We don't have a mandoline - do you have a link to a mandoline that you like?

Submitted by Sharon (not verified) on
I have an Oxo mandoline, easy to use and was also voted as the best one in Fine Cooking magazine.

Submitted by Alice (not verified) on
I tried to make these too and had what sounds like a very similar experience. I used a mandolin slicer but it only had one option of slicing thickness and it must've been too big. I read somewhere someone suggested using a vegetable peeler, sounds a little too time consuming for me. To avoid waste I have been soaking my inedible chips in water for a while to reconstitute them and then frying them.

Submitted by Julia (not verified) on
Another site I saw said soak in water for 1 hour changing water at 30 min mark prior to putting in.

Submitted by Lindy Shelly (not verified) on
I love this recipe and I have an OXO Good Grip Mandoline slicer and always use it for slicing my veggies. This device is easy to use and simple. I can't wait to make this sweet potatoes recipe today. Thanks for sharing such an amazing recipe.

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