These healthy, homemade sweet potato crisps are just as crunchy and addictive as any chip out there. And I should know; ever since I was a young girl I’ve had a weak spot for chips. My love of chips has not dimmed with age, but as an adult food sensitivities and digestive issues mean commercial crisps are an obvious no no! I simply can’t cope with the highly processed vegetable oil. Even the best, store bought, oven baked (not fried) variety cause me grief. Why? It’s all about the oil! It’s cheap and it’s nasty on your health. Worst of all, most commercial oil is rancid. Eating well requires avoiding vegetable oil, full stop.
Given that my hankering for crisps is never going away, dehydrated sweet potato crisps are a revelation! They are perfect for satisfying a crunchy, salty craving, while being in control of the ingredients. I have used coconut oil here, but ghee or olive oil would be great too.
Unless you are an absolute whiz with a knife, sweet potato chip slicing is a challenge. The key to making crunchy, sweet potato chips a breeze is using a good vegetable slicer or mandolin. Investing in one has transformed my experience of what’s possible with a Luvele dehydrator. I’m guaranteed uniform, paper-thin slices every time.
Don’t get me started about the MSG in chips. That’s’ a whole other health concern. Fortunately, the dehydrator method retains all the native taste of a sweet potato. Nothing is altered or destroyed by high heat, so your chips stay packed with flavour and nutrients. Sea salt is really all you need, but for a wicked BBQ taste, sprinkle with smoked paprika. Then try stopping at a single handful!
There are several types of sweet potato out there; if you are lucky enough to find them. This batch was made with a combination of the common orange Garnet and the white (purple skinned) Japanese sweet potato. From a textural point of view, I personally prefer the Garnet. The Japanese variety, are a denser potato and as a chip, they are tougher than the common orange. The white sweet potato crisps would be perfect for scooping dips however.
3 sweet potatoes
1-2 tablespoons of melted coconut oil
1 teaspoon Himalayan salt
Sprinkle of smoked paprika
1. Peel the sweet potatoes.
2. Finely slice the sweet potatoes with a knife or mandolin. The thinner the better!
3. Place the slices into a large bowl. Toss with coconut oil and sea salt. (In colder weather the coconut oil will solidify but this is fine as it will absorb into the potato in the dehydrator)
4. Lay potato slices in the dehydrator trays in a single layer. Do not overlap.
5. I left mine to dehydrate overnight on the lowest speed, but increasing the temperature will speed up the process.
6. When they are done, store the chips in an air-tight container. That’s if they last several weeks.
Love vegetable chips? Click over to these dehydrator beetroot chips with rosemary and salt.