These healthy, homemade sweet potato crisps are just as crunchy and addictive as any chip out there. They are perfect for satisfying a crunchy, salty craving, while being in control of the ingredients.
Unless you are an absolute whiz with a knife, sweet potato chip slicing is a challenge. The key to making crunchy, sweet potato chips is using a good vegetable slicer or mandolin and will guaranteed uniform, paper-thin slices.
Dehydrating retains the native taste of a sweet potato. Nothing is altered or destroyed by high heat, so your chips stay packed with flavour and nutrients. A good quality salt is really all you need, but for a wicked BBQ taste, sprinkle with smoked paprika. Then try stopping at a single handful!
We sampled several sweet potato varieties and found the common orange Garnet produces the best chip.
3 orange sweet potatoes
1-2 tablespoons of olive oil
1 teaspoon good quality salt
Sprinkle of smoked paprika (optional)
1. Peel the sweet potatoes.
2. Finely slice with a knife or mandolin. The thinner the better!
3. Place the slices into a large bowl. Toss with oil and salt.
4. Lay potato slices in the dehydrator trays in a single layer. Do not overlap.
5. Set the temperature to 75 Degrees C for 10 hours. If they need extra time, set for 2 hour increments.
6. When they are done, store the chips in an air-tight container.