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!

4.8 from 5 votes
Print
Sweet Potato Chips
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

Oil-free and easy to prepare, these chips are perfect for satisfying your crunchy, salty cravings.

Course: Snack
Servings: 2
Calories: 55 kcal
Author: Detoxinista.com
Ingredients
  • 1 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.
Recipe 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. 😀

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Comments

Binta

I recently made sweet potato chips with my Dehydrator ,but they came out tasting starchy even after seasoning them.How do I take out the starchiness? Is it advisable to blanch them before putting in the dehydrator ?

Mom of 6

I was sooo excited to make these last night only to find that they tasted like dried starchy sweet potatoes.? So after wasting tao sweet potatoes, I sliced another one, coated it with a little bit of organic coconut oil, and this batch turned out a lot better!? I ‘m going to see if I can rehydrate the first batch, and selvage those, as I don’t like to waste food.

Rebecca Prescott

Thank you for these ideas. I mixed coconut oil with powdered pink salt and a hnt of ceyanne pepper and brushed both sides before putting them in my dehydrater..They been in there for the last 15 hrs. But Im willing to wait as long as it takes…There is nofan on my hydrater. I have mmandelin that only cuts one size….I think its a 16th of an inch. You didnt say how thin the slices shoud be so Im wondering if I cut them too thick, Thank you for responding to our questions. Imblooking forward to making this a habit. I eat one every time I check it just because it tastes so good…done or not!…..oh yes, I put them on parchment paper in order for easy clean up. They are still drying so Im wondering what you think….will the parchment paper keep them from drying?

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