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- Root vegetables
- Sweet potato
Use a spiraliser or mandolin to slice sweet potatoes into thick crisps, then season and baked into a delicious snack the whole family will enjoy!
15 people made this
- oil or cooking spray
- 2 sweet potatoes
- 1 teaspoon seasoned salt, or more to taste
MethodPrep:10min ›Cook:20min ›Extra time:10min cooling › Ready in:40min
- Preheat oven to 180 C / Gas 4. Grease 2 baking trays with oil or cooking spray.
- Make a lengthwise cut partway through the middle of each sweet potato.
- Cut potatoes into thick crisps using a mandolin or the slicer attachment on a spiraliser. Arrange crisps on the baking sheets. Spray with cooking spray. Season both sides with seasoned salt.
- Bake in the preheated oven until edges start to curl, 20 to 25 minutes. Season with more salt. Let cool until crisp, about 10 minutes.
Try coconut or avocado oil cooking spray.
Reviews & ratingsAverage global rating:(7)
Reviews in English (7)
07-26-16 ~ YUM! I don't have a spiralizer with attachments, so I used my mandolin to slice the sweet potato. I loved the taste of these and the ease of making them. Mine took about 30 minutes of baking time before resting/cooling for 10 minutes. Great recipe that I will be using again! Thanks CCM for sharing your recipe. It is a keeper!-26 Jul 2016
by caleb matthys
they kept drying out and not getting crispy. I bumped up the temp and time and it still did nothing. But they were still good.-18 May 2018
Loved these! I'm following the paleo diet, so I used melted coconut oil instead of spray and flipped them once through the cooking process. You do have to watch them if they aren't all exactly the same thickness, otherwise some will burn, so I just removed them as they started to brown. They turned out perfectly crispy! I will be making these again and again!-17 Feb 2018
Sweet potato crisps recipe - Recipes
Prep Time:5 mins
Cooking Time:15 mins
Kids will love these and they make a great alternative to crisps for a Halloween party!
- Preheat oven to 180°C / 350°F / Gas mark 4
- Peel the sweet potatoes and cut into very thin slices using a potato slicer or a sharp knife
- Put the sweet potato slices in a bowl and add two tablespoons of vegetable oil
- Get those little hands to mix the sweet potato slices and vegetable oil
- Put tin-foil on the bottom of a baking tray and lay the sweet potato slices out on it
- Roast in oven for 10 to 15 minutes until crispy and then serve
What you will need
Serve hot or cold. Add more flavour to your crisps by lightly sprinkling them with spices before placing in the oven
All our recipes are nutritionally analysed by our team of experts.
1/8 of the recipe contains
"Not just for Halloween, but a great snack for the lunchbox too!"
A Great Savory Paleo Snack Idea
You’re going to especially love this recipe if all of your favorite snacks that you enjoy munching on are savory and salty. A winning combination of dried rosemary and pure sea salt ensures that these sweet potato chips are packing a ton of flavor, making them a perfect choice to serve for all manner of occasions, from watching the game on a lazy Sunday afternoon to hosting a neighborhood cookout.
The key thing that makes this recipe paleo friendly is using sweet potatoes as your main ingredient as opposed to white potatoes. And take it from me (I’ve been hooked on mashed potatoes for as long as I can remember), sweet potatoes do indeed make a spectacular substitute.
Simple Dehydrator Sweet Potato Chips
Don’t get me wrong — I am super in love with kale chips. Just ask my husband about the dozens of times I’ve proclaimed “I’m making kale chips!” and he hasn’t gotten a single one because I’m too busy standing over the dehydrator like a crazy person, shoving them in my mouth before they’re fully dry.
But regardless of how amazingly awesome kale chips are, sometimes you just want chips, you know? Like the kind out of a bag (but without all the crazy poisonous nonsense included). Enter dehydrator sweet potato chips.
I’m going to preface this recipe by saying that A) yes, you do need a mandolin (unless you have the ability to make insanely thin slices with a knife, in which case I salute you) and B) you do need a dehydrator (unless you’re frying them up on the stove — or something — I don’t know. I haven’t tested it). But if you do slice ’em up super thin and dry them out completely, they will be absolutely the crunchiest and most delicious non-white potato chips ever.
Sweet potatoes are lower on the glycemic index than white potatoes (which means your blood sugar won’t go all crazy and cause you to dive face-first into a bag of Oreos). They’re also packed with vitamin A. If the oil in this recipe has got you nervous, don’t be — sweet potatoes need to be eaten with fat in order to get the full benefits of the beta-carotene. Plus fat is delicious and wonderful and won’t make you fat. So there.
I probably shouldn’t recommend something that will make these bad boys even more addictive, but they would taste amazing paired with this awesome Cashew Sour Cream.
You didn’t hear it from me.
Dehydrator Sweet Potato Chips
1 sweet potato, peeled
2 tbsp olive oil
1 1/2 tbsp tamari
1 tsp toasted sesame oil
1/4 tsp cayenne pepper (or to taste — this might be too spicy for some as the dehydration concentrates the kick!)
Slice sweet potato as thinly as possible using mandolin.
Add sweet potato slices to medium-sized bowl and add olive oil, tamari, sesame oil and cayenne pepper. Massage the ingredients into the sweet potato.
Lay out sweet potato slices on dehydrator trays.
Dehydrate on high overnight or until crunchy.
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3 responses to &ldquo Simple Dehydrator Sweet Potato Chips &rdquo
Great recipe! I slice sweet potatoes into rounds, coat with olove oil and sea salt, bake at 350* for about 30 minutes, flipping over at 20 minutes. If you slice them fairly thin, no need for mandoline, they get crispy. Even if they don’t get super crispy, they are still delicious! Just wanted to let folks know to go for it even if you don’t have a dehydrator. Thanks for the tips to spice them up. Will try!
Super yummy and definitely addictive! I’m curious- do your chips come out light and crunchy or hard and crunchy? I used a mandoline so I can’t get them much thinner but I would love to find a way to get them a bit lighter if you have any suggestions.
I recently bought a dehydrator and the first thing I did was make sweet potato chips. They were inedible! I simply sliced them and dried them. Thank you for this recipe and your timing. I will try making them again!
Baked Sweet Potato Chips
Sweet potatoes are one of my favorite vegetables and I eat them often. The nice bonus about them is that they are really healthy too, much better for us than eating regular potatoes (which I have to admit I love too).
This is a very simple recipe as you can see from the list of ingredients. It takes the simple sweet potato and amps it up with just a little olive oil and sea salt. It’s simple, healthy and fabulous.
Here is the brief version of the sweet potato’s natural health benefits:
Sweet potatoes contain almost twice as much fiber as white potatoes. They are heart-healthy, containing a significant amount of Vitamin B6 and potassium. It also contains manganese which helps your body metabolize carbohydrates and is rich in Vitamins C and E and beta-carotene, an important anti-oxident. So switch out your white potatoes often for these orange beauties and easily up your health profile.
The Spruce Eats / Kristina Vanni
Preheat the oven to 450 F. Coat a large baking sheet with cooking spray.
The Spruce Eats / Kristina Vanni
In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. Spread the potato slices in a single layer on the prepared baking sheet.
The Spruce Eats / Kristina Vanni
Place in the oven and bake for 10 to 12 minutes, or until the chips are a very light golden color and appear crunchy. Keep a careful eye on the potatoes to make sure they don't brown and overcook.
The Spruce Eats / Kristina Vanni
Allow chips to cool completely. Serve and enjoy.
The Spruce Eats / Kristina Vanni
What Are the Healthiest Chips?
While baked chips are not always significantly healthier than the deep-fried variety, this particular recipe has less than a tenth of the fat content of traditional potato chips. If you have an air fryer, you can cut the fat even further with an air fryer potato chips recipe, which only uses a 1/2 tablespoon of oil per 1 pound of potatoes.
Why Are My Chips Burning?
There could be several reasons. The altitude, your particular oven, the type of potatoes you're using, and how thinly they're sliced can all affect cooking time. It is important that all your chips are sliced as evenly as possible, to ensure that some don't burn while others are still cooking. Russet potatoes have a high starch content (Yukon Golds slightly less so), which is precisely what makes them get that golden brown color that's so perfect for potato chips. This same quality, however, is what makes them burn quickly toward the end of the cooking process. Soaking your potatoes in a cold-water bath beforehand will help because it removes some of the surface starch that otherwise browns. If this is your first time making this recipe, bake your chips on the uppermost rack, keeping a careful eye on them. Check them after about 15 minutes and then every three minutes thereafter (ideally through the oven window, not by opening the door and letting heat escape).
Why Are My Homemade Chips Soggy?
There could be a few culprits. Not patting the potatoes completely dry before putting them in the oven can cause them to partially steam instead of bake. This is arguably the most important step in ensuring crispy chips. If your oven temperature is set too low (affected by altitude and your oven's particularities), the potatoes will not crisp up as intended. And finally, if you put too much oil on them or slice them too thickly, they can also become soggy.
Why Do You Soak Potatoes in Water Before Frying?
Soaking the sliced potatoes before baking helps the chips not to burn. It does this by removing surface starch that would otherwise quickly brown. By allowing the potatoes to cook longer without burning, it also ensures a crispier chip. While soaking is not a necessary step, it is a common one. When deep-frying fries, soaking potatoes also helps to prevent the fries from sticking together.
How Do You Store Homemade Chips?
Allow them to cool completely—this is a must. Otherwise, residual evaporating heat will lead them to eventually become soggy or stale-tasting when stored. Place your chips in an airtight container (a food storage bag or container) in a cool, dark place. Room temperature is fine refrigeration is not necessary. They should keep good for several days.
- 1 1/2 Teaspoon paprika
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1/8 Teaspoon cayenne
- 1 Tablespoon canola oil
- 4 medium-sized sweet potatoes, cut into 1/2-inch-thick disks
- Cooking spray
Preheat the oven to 450 degrees.
In a large bowl, mix the paprika, salt, pepper, and cayenne. Add the oil. Blend with a fork until there are no lumps.
Add the sweet potato disks to the bowl. Toss until they are coated on all sides. Coat a baking sheet with cooking spray. Place the sweet potatoes in a single layer on the sheet. Bake for 15 minutes. Turn the disks over and bake until tender, about 10-15 more minutes.
Sweet Potato Tortilla Chips (paleo)
March 2, 2014 By Leanne Vogel November 4, 2018
Homemade sweet potato tortilla chips made with sweet potato, onion and flax seed. No corn! No dehydrator needed.
When I’ve made a lovingly healthy choice for myself I am encouraged to make more of them… because, it feels good.
Keto shopping lists, recipes, and more! Start keto with this FREE 5-step guide.
Like, stepping away from my plate when full, saying “no” to food when I’m legitimately not hungry, or understanding what food my body needs to stay nourished.
The strongest, most effective practice I use to stay in the flow of making love-based choices for myself is smoothies, juices and cleansing. When I notice that I’m having a difficult time making healthy choices, cravings are at an all-time high, or I just can’t seem to understand what my body wants, I jump on a cleanse or prepare a bunch of green juice, and recalibrate.
Within days, I slide back into those love-based choices, and away I go.
This practice, of taking a step back to reconnect to my body, has changed the way I approach my life.
But more than that? It’s the solution that I wish I’d had all those years ago when cravings ruled my life, my body acted out on me and food made me miserable.
A major aspect of my new book is on cleansing safely. I show you how to prepare for and come down from, a cleanse in a way that allows you to keep the momentum going far after you’re done the program. Because we all want to be the healthiest versions of ourselves. We all want to be encouraged to make loving choices, feel radiant, vibrate with energy and glow, from the inside out.
And so, in celebration of the launch, over the next couple of weeks I’ll be sharing a bunch of new recipes that support a safe transition into and out of my new cleanse programs.
What better way to kick if off than with a spin on (almost) everyone’s favorite snack food:: the sweet potato tortilla chip!
Sweet Potato Recipes That Are Super Filling And Packed With Goodness
There's no denying how much we love sweet potato. Whether it's cooked into falafel, blended into a soup or baked in the oven, we're big fans of those delicious flavours. They're super versatile and work great for lunch and dinner. And they're incredibly easy to make (like seriously). So, if you're on the hunt for some great-tasting sweet potato recipes, we've got you covered.
Falafel is a traditional Middle-Eastern dish typically made with ground chickpeas or broad beans. They're usually deep-fried but can be backed in the oven, too.
If you're after a healthy soup recipe, look no further than this gorgeous sweet potato and carrot version. Packed full of veggies, it's quick to make, and super filling. And don't be put off by the apples and honey, these two crucial ingredients give the soup a gorgeous, and much-needed sweetness.
Adding sweet potatoes to your diet is an easy healthy habit to pick up when you're trying to eat healthy&mdashthe vegetable is a total superfood, packed with vitamin C and fibre. Baking them whole in the oven is arguably the easiest way to prepare them (if you're really pressed for time, you can always microwave your sweet potato), and makes them a perfect base for all types of toppings.
We love a good, crispy sweet potato fry. Though the oven-baked variety is great, these air fryer fries get even crispier and take way less time! Paired with our favourite 3-ingredient secret sauce, we can't think of a better snack.
Take a break from mashing and turn sweet potatoes into this silky soup.
These twice-baked potatoes are loaded with the makings of a full chicken dinner.
Is there anything quite as satisfying when it's cold outside than a huge bowl of steaming soup, served alongside a buttered crusty roll? And this butternut squash and sweet potato version is SO healthy, and incredibly easy to make.
Here's the easy, cheesy way to switch up your sweet potato casserole.
This chicken and sweet potato curry is absolute comfort food goals. Thanks to the spices, it's gorgeously fragrant, and the addition of coconut milk makes it creamy. Normally I'm full-fat all the way, but I've used reduced fat coconut milk this time to make the curry healthier, but this absolutely does not compromise on flavour.
If you love sweet potato fries, these grilled sweet potatoes will become your new favourite summer side. The smoky char is everything. Be sure to cut the potatoes into 2cm-thick wedges to make sure they cook all the way through. Can you serve them with ketchup? Sure. but trust us, you'll want to make the sauce. The pesto mayo that goes on these sweet potatoes is amazing. Use it on all your favourite grilled vegetables.
Easy Baked Sweet Potato Chips Recipe
Preheat the oven to 350 degree Fahrenheit.
1. Wash and scrub your sweet potatoes, and then slice the potatoes very thin – about 1/8″ is good. A mandoline slicer is such a helpful tool here for very thin, evenly cut chips.
Note: Since we’re leaving the skin on, I recommend using organic sweet potatoes.
2. Combine your coating ingredients in a mixing bowl: extra virgin olive oil, a teaspoon of dried parsley or rosemary, a teaspoon of salt, and a tablespoon of finely-grated Parmesan cheese.
3. Toss the sliced sweet potatoes in the mixture, and let them marinate for at least 30 minutes.
4. Arrange sweet potato slices in a single layer on a baking sheet. I recommend lining the baking sheet with a silicone mat or parchment paper.
5. Bake for approximately 10 minutes on each side, until the center of each chip is soft, and the edges are starting to become crisp.
6. Broil for a minute or two on each side until the chips have become perfectly crispy crunchy!
Note: The chips can burn quickly under the broiler, so keep a a very close eye on them.