I had promised to blog about our Sweet Potato Fries on Tuesday, but we’ve had internet problems this week. I know that I posted about sweet potato chips, but I had to post this one because it is so dang tasty. The sweet potato chips are definitely a healthier snack since they’re dehydrated (and still considered raw), but sometimes we’re just in the mood for something different….
Despite how these look (a little like corn flakes, right?), I assure you these are not a tasteless breakfast cereal. These dehydrator sweet potato chips are a fantastic tasting treat that will help you when you are trying to eat healthy but you’re craving a crunchy snack. We should have called sanity chips. We do love the foods we are eating, but it is wonderful to eat things that you just love that don’t make you compromise your diet. For us, these sweet potato chips hit the spot.
2 medium Sweet Potatoes
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1 tbsp. Montreal Chicken Seasoning (Kristi uses this on lots more than just chicken)
Extra Virgin Olive Oil
Seasoned Salt, Sea Salt or Salt of choice
Slice the sweet potatoes as thinly as possible. We used a Salad Master cutting tool (shown below), but you can use a mandolin or a knife if that is what you want to use.
Put sweet potato slices into a large mixing bowl and drizzle with Extra Virgin Olive Oil. We put a fairly good amount in. The idea is to put enough to be able to coat all of the slices when you mix them later.
Add all of the seasonings to the bowl: onion powder, garlic powder, Montreal chicken, and salt.
With everything added to the bowl, use your hands to mix everything together. Be sure that all of the slices are coated with olive oil and that the spices are evenly distributed.
Place in the dehydrator at 115F degrees and start. After 16 hours we turned up the temp to 125F. Next time we are going to start at 125F and maybe turn it up to 135F later.
After about 24 hours, the chips should be ready! Take them out of the dehydrator and let them cool for a couple of minutes. They tend to get a bit crispier once they cool. If you have leftovers, be sure to store them in an airtight container so that they don’t get soggy. They should last about three or four days (if you have that much self-control!) in an air tight container.
We used a NESCO dehydrator, which is inexpensive and works very well. The biggest thing to note besides the thickness of the slices is the humidity level where you live. If you live in a dry climate like Arizona, you might not have to dehydrate it as long as in Central Texas.
So now here is the final product.
If you try this recipe, let us know what you do differently. There are lots of different spices you could add to to change up the flavor. These were so good that there is no way that we won’t try these again. Sometime in the future, I will have to write up about our sweet potato fries. They are marvelous too.