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!
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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.
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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!
- Large sweet potato, washed and scrubbed
- Fine sea salt, as needed
- Dried onion powder, smoked paprika, or seasonings of choice
- If using the oven, preheat it to 400F.
- Using a mandolin, slice the potato into very thin slices. No need to peel the potato first, unless you really want to!
- 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.
- *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.
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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. 
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!
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!
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.
These look amazing! You’re so right about the fine line between crispy and burnt – learned that the hard way!
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!
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!
They look delicious!!!
Thanks for the idea! <3
Lauren
Great and looking forward to these healthy snacks. I have always been a potato chip lover!How would you dehydrate to keep this a raw recipe?
Thanks
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!
Oh, I will definitely be trying these! Did you like them better in the oven or the dehydrator? I have both…
I like how they didn’t burn in the dehydrator… so I guess that gets my vote.
I love making sweet potato “chips”! They are soo delicious!
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”
I love the Benriner Mandolin! We used it during my detox cooking class, and I see them on “Top Chef” often, too.
I ordered mine on Amazon: http://amzn.to/H5bdor
Just wondering how you got the salt and spices to stick to the chips, mine just ended up in the bottom of the bowl.
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!
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!!
I made these this afternoon & they were yummy thank you for sharing