What is there not to love about sweet potatoes? The colour rocks, they are a great source of antioxidants, vitamin C, potassium, manganese and beta-carotene, and they’re much tastier than their distant cousin the white potato (in my opinion anyway). A great addition to any lunch box, no?
Yesterday I decided to revisit a recipe that I’ve been working on but couldn’t master without a mandoline (which I also received for Christmas). A mandoline and a dehydrator are a great combination – I can now slice things thinly enough that they become crispy in the dehydrator. In the case of these sweet potato chips, there is still a little chew to them – but that doesn’t seem to bother anyone around here. If you want super crispy, and if you don’t have a mandoline, I suggest making them in the oven. It’s much faster too!
Sweet potato chili chips are wonderful served with salsa or guacamole. I must confess, I didn’t wait for lunch – I ate these for breakfast!
This recipe is adapted from Raw Energy by Stephanie Tourles.
2 large sweet potatoes, scrubbed and sliced very thinly (definitely use the mandoline if you are going to dehydrate them)
1 teaspoon chili powder
1/2 teaspoon sea salt
1/8-1/4 cup of extra-virgin olive oil (depending on how large your sweet potatoes are)
1 tablespoon Bragg Liquid Aminos
Place all the ingredients in a large bowl and mix well, coating all the sweet potato slices.
In the dehydrator:
Place the slices on the dehydrator screens, do not overlap.
Dehydrate for 15-18 hours at 115 degrees F, until crispy (some of them will be slightly chewy).
In the oven:
Preheat the oven to 350 degrees F.
Place the coated sweet potato slices on two parchment lines cookies sheets, do not overlap.
Bake for approximately 30 minutes (this will depend on how thinly they are sliced), turning them over half way through cooking.
Continue to bake until they are crisp, but watch that they don’t burn.