|The perfect Sweet Potato Chip is light and crisp.|
I experimented with a number of ideas on making sweet potato chips in the dehydrator and just wasn’t satisfied. I pared it down to bare essentials and voila! ended up with a thin, crisp chip with a faint earthy flavor that I loved. The litmus test was asking my teenagers to try them; teens are picky when it comes to chips. To my complete surprise, they gobbled them up and asked for more. I made some with salt and some without; we actually prefer them salt-free, but you do as your taste dictates. This recipe requires a dehydrator. I love my 9 tray Excalibur dehydrator.
3 sweet potatoes
sea salt, optional
Fill a large bowl with cold water.
Working with one sweet potato at a time, peel and slice 1/8-inch thick using a mandoline with a hand guard or a sharp knife. Drop the slices into cold water and let soak one hour. Pour through a colander and rinse well.
I like a mixture of orange and white-fleshed sweet potatoes. Orange are rich in beta carotene; white are delightfully sweet. The thinner the sweet potato, the less fibrous and easier to slice.
Arrange slices on dehydrator trays without overlapping. Season with salt, if desired. Set dehydrator to 125 degrees Fahrenheit and dry 8 hours, until crisp.
Let chips cool, then store in an airtight container up to 6 months for best quality. If chips should soften, they can be re-crisped in the dehydrator for an hour or a 300 degree oven for about 10-15 minutes.