Dehydrated Sweet Potato Chips
Crispy, lightly salted sweet potato chips made in the dehydrator with just three ingredients. A wholesome, crunchy snack that's easy to make ahead and keeps well all week.
Ingredients
Instructions
- Scrub the sweet potatoes well. Peel them if you like, or leave the skins on.
- Using a mandoline slicer (with the hand guard or a cut-resistant glove), slice the sweet potatoes into even rounds about ⅛ inch (3 mm) thick.
- Spread the slices on a clean kitchen towel and pat them dry.
- Add the slices to a large bowl, drizzle with the olive oil and sprinkle with the sea salt. Toss with your hands until every slice is lightly coated.
- Arrange the slices in a single layer on the dehydrator trays, with no overlapping.
- Dehydrate at 125°F for 8 to 12 hours, until the chips are dry and crisp. Start checking at 8 hours by cooling one chip for a couple of minutes. It should snap when you bend it.
- Let the chips cool completely on the trays, then taste and add a pinch more salt if you like. Store in an airtight container.
Notes
No dehydrator? Make them in the oven. Heat the oven to 250°F and line 2 rimmed baking sheets with parchment paper. Toss the slices with the oil and salt and spread them out in a single layer. Bake for 1 hour, then flip each chip, rotate the pans and swap their racks. Bake for another 20 to 40 minutes, checking every 10 minutes, until crisp and just starting to brown at the edges. Cool on the pans.
Drying time depends on slice thickness and humidity. Start checking at 8 hours. A cooled chip should snap, not bend.
Storing: Keep cooled chips in an airtight container at room temperature for up to 1 week. Re-crisp soft chips in the dehydrator at 125°F for 30 to 60 minutes. Freezing isn't recommended.
Nutrition
Calories: 128kcalCarbohydrates: 23gProtein: 2gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 353mgPotassium: 381mgFiber: 3gSugar: 5gVitamin A: 16031IUVitamin C: 3mgCalcium: 34mgIron: 1mg
Nutrition details are an estimate, per serving.
