Sweet Potato Chips: Two Ways


I’ve got a tasty snack to share with you today.

Homemade sweet potato chips! Oil-free, easy to prepare, and totally detox-friendly, these chips are perfect for satisfying your crunchy, salty cravings.

The key to making authentic, crunchy chips is using a good mandolin to get uniform, paper-thin slices. It makes the prep-time fly by, too!

I’ve tried using a knife, and even a salad shooter, to create homemade chips in the past, but nothing beats using the mandolin! Just be sure to watch your fingers, and to use the guard… I don’t want anyone losing a finger for the sake of a few chips, okay? 

Since I had a rather large sweet potato to use up, I tried preparing these chips two different ways: baked and dehydrated.

Pick whichever method works best for you!

Homemade Sweet Potato Chips
Yield varies, based on potato size

Ingredients:

Large sweet potato, washed and scrubbed
Fine sea salt, as needed
Dried onion powder, smoked paprika, or seasonings of choice

Directions:

Using a mandolin, slice the potato into very thin slices. No need to peel the potato first, unless you really want to!

Oven Method:

Preheat your oven to 400F. Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Sprinkle the tops with sea salt, along with any other seasonings you like.

I used a combination of Himalayan pink salt and dried onion powder, for a “Sour Cream & Onion” flavor.

Bake in the center of the oven for 10 minutes.

After 10 minutes, the edges should start to crisp. Flip each chip over, and return to the oven for another 2-3 minutes, or until desired crispness is reached.

Watch your chips closely–> they can burn quickly if you’re not careful!

Trust me on that one.

Which brings me to the dehydrator method… you absolutely can’t burn them this way! But, you’ll have to be a little more patient.

Dehydrator method:

Arrange the potato slices into a single layer on your dehydrator trays. Sprinkle with salt and spices of choice (you could use smoked paprika for a BBQ flavor!), then place the trays in the dehydrator to dry.

Because I’m impatient, I crank the temperature up to 155F (the highest it will go) and let the chips dry for 1-2 hours.

After two hours, they were perfectly crispy!

This crunchy, satisfying snack should digest seamlessly–> definitely easier than a handful of dense nuts or dried fruit! I hope you enjoy them the next time a snack craving hits, or alongside a properly combined starch-based meal.

Happy snacking!

4.7 from 3 reviews
Sweet Potato Chips: Two Ways
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
Oil-free and easy to prepare, these chips are perfect for satisfying your crunchy, salty cravings.
Ingredients
  • Large sweet potato, washed and scrubbed
  • Fine sea salt, as needed
  • Dried onion powder, smoked paprika, or seasonings of choice
Instructions
  1. If using the oven, preheat it to 400F.
  2. Using a mandolin, slice the potato into very thin slices. No need to peel the potato first, unless you really want to!
  3. Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper.
  4. Sprinkle the tops with sea salt, along with any other seasonings you like. (I used a combination of Himalayan pink salt and dried onion powder, for a "Sour Cream & Onion" flavor.)
  5. Bake in the center of the oven for 10 minutes.
  6. After 10 minutes, the edges should start to crisp. Flip each chip over, and return to the oven for another 2-3 minutes, or until desired crispness is reached.
  7. *If using a dehydrator, arrange the slices into a single layer on the mesh trays, and dry at 155F for 2 hours, or until desired crispness is reached.
Notes
Watch your chips closely-- they can burn quickly if you're not careful!

Reader Feedback: What kind of snacks do you crave? Do you have a favorite chip flavor? I always loved the extra-greasy, paper-thin potato chips… the saltier, the better. :D

Comments

  1. says

    Yum!! You just reminded me that I haven’t made these in far far too long, and I have a perfectly good mandolin AND 3-blade spiralizer sitting in my kitchen for the job! I’ll be doing the oven baked method, and I’m thinking salt and vinegar will be my flavour. your chips look so perfect! Mine always get burn marks but that doesn’t normally stop me from gobbling them all up! :)

  2. says

    I am a cheesy girl :) so I would take any cheese flavor..or just a bit of salt..so these sound perfect! So simple too…I definitely need to get a mandolin!

  3. says

    You had me at “oil free”! :) I can’t wait to try these!! Off to add a Mandoline slicer to my Amazon cart… ;)

    I’ve always loved salt & vinegar chips! Kettle cooked are my fav.

  4. says

    I need to get a mandolin!! These look super tasty and so easy. I’m more of a plain girl when it comes to savoury things, I love just plain chips with a touch of sea salt! For snacks I definitely prefer sweet though!

  5. says

    These look so amazing (and addictively good)! I just stumbled upon your blog and love it! I can’t wait to check out more of your recipes! :)

    • says

      To keep it raw, you’ll have to keep the temperature at 118F or below. I imagine it would take 6-8 hours for them to get crispy, maybe even longer… which is why I’m too impatient to do it. ;)

      Let me know if you have any luck!

  6. sharon says

    wow, these chips look soo yummy and love that they’re without the grease! just curious as to where you got your mandoline…have been meaning to get one but don’t know which one is the “best”

  7. Molli says

    Just wondering how you got the salt and spices to stick to the chips, mine just ended up in the bottom of the bowl.

    • says

      The slices were moist after cutting, so the spices stuck because of the moisture. If your slices aren’t as moist, you could spray them with water to help!

  8. Claudine says

    Made some of these this morning, except I used oil as I think it is necessary for the absorption of the vitamin A in the sweet potatoes. Vitamin A (as well as vitamins D, E, and K) is fat soluble. Of course if you’re having other healthy fats with this then oil-free is great. Yummy!!

  9. Christy says

    So yummy! Just made a batch from the dehydrator. I used the 160′ method as I’m also impatient and this my first set of chips I’ve made this way. Thank you! Great pictures too :=)

  10. Suzanne says

    Did you blanch the potato’s when you dehydrated them. Lots of websites say to do this but when I do it takes like 20 hrs for them to get chip like . Thanks for any help

  11. Carol says

    I too am wondering about blanching. I read they were to be blanched 8 minutes before baking to kill anything in the raw food and make them keep better. Bit doesn’t that kill good bacteria and nutrients as well? Which is better for you? How long do they keep each way? Do they have to dehydrate longer if blanched?

    Thank you for the great recipe and for answering my questions. 

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