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Raw or Baked: Sweet Potato Chips

Behold! Guilt-free, Sweet Potato Chips—one of my favorite recipes. You can prepare these crunchy chips two ways, either enzyme-rich, dehydrated and raw, or baked at a low temp in the oven.

Makes: 4+ cups chips  |  Preparation Time: Raw (4-6hrs), Baked (1-2hrs)

Mandoline slicer

Try to buy everything organic. Here’s why.
For the raw preparation you will need:
2 sweet potatoes
1/2 cup cold-pressed extra virgin olive oil
2 tsp fine pink Himalayan or Celtic sea salt
1/4 tsp cayenne (optional)
1 tsp grade B maple syrup (optional)

For the baked preparation you will need:
Cookie sheet
2 sweet potatoes
1/2 cup extra virgin olive oil
2 tsp fine pink Himalayan or Celtic sea salt
1/4 tsp cayenne (optional)
1 tsp grade B maple syrup (optional)

Let’s get started.
After thoroughly rinsing your sweet potatoes with water, set the Mandoline on the thinnest slicing option. Carefully slice all potatoes. Achtung! The Mandoline blade is extremely sharp and wants to eat your fingers. You should have a big, beautiful pile of paper-thin sweet potato slices sans fingers when finished. Place all potatoes in a large bowl and set aside.

Sweet Potato Chips

In the blender, pour all oil, salt and if you’d like, the maple syrup and cayenne (watch out for the cayenne…it can cause a sneezing fit). Mix for 30 seconds on low speed.

YumUniverse Sweet Potato Chips

Pour oil mixture over potatoes and massage thoroughly into potato slices.

YumUniverse Sweet Potato CHips

If preparing raw: Place the sliced potatoes on the Teflex sheets on the dehydrator trays (shown below, left). The slices can overlap a bit. Slide trays into the dehydrator set to a temperature of 95-100°F and let slices dehydrate for 4-6 hours. After about 1-2hrs transfer the chips to the dehydrator screens (shown below, right) so the air can come in on all sides. Dehydrate for a few more hours until desired crispiness is achieved. I like to leave my chips in until they are super crunchily.

YumUniverse Sweet Potato Chips

If preparing baked: Place the sliced potatoes on the cookie sheet and place cookie sheet into the oven set to a temperature of 200°F and bake for 1-2 hours or until desired crunchiness is achieved—flip chips halfway through for even baking.

When chips are to your liking, either dehydrated or baked, place them in a pretty bowl and admire your beautiful creation because they won’t last long.

YumUniverse Sweet Potato Chips

Feel good about eating chips again.

Olive oil is a healing oil that nourishes skin and aids digestion and systemic health. Cayenne warms you from the inside out, sea salts adds necessary trace minerals to your body that also strengthen digestion and sweet potatoes are full of vitamins and fiber. Share. Enjoy.

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  1. Dani

    I tried this and I think I used to much cayenne. REALLY SPICY! Also, make sure they are PAPER thin!! I used a mandolin for some and a vegetable peeler for others to experiment. Veggie peeler slices turned out better. I ate them all but they weren’t my fave. A little oily but they would be totally dry without the oil. Also, I added a little cinnamon on some and that was good too!

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