Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
No nasty additives - healthy potato chips!
These healthy, homemade sweet potato crisps are just as crunchy and addictive as any chip out there. They are perfect for satisfying a crunchy, salty craving, while being in control of the ingredients.
Unless you are an absolute whiz with a knife, sweet potato chip slicing is a challenge. The key to making crunchy, sweet potato chips is using a good vegetable slicer or mandolin and will guaranteed uniform, paper-thin slices.
Dehydrating retains the native taste of a sweet potato. Nothing is altered or destroyed by high heat, so your chips stay packed with flavour and nutrients. A good quality salt is really all you need, but for a wicked BBQ taste, sprinkle with smoked paprika. Then try stopping at a single handful!
We sampled several sweet potato varieties and found the common orange Garnet produces the best chip.
WATCH HOW THEY'RE MADE HERE
INGREDIENTS
3 orange sweet potatoes 1-2 tablespoons of olive oil 1 teaspoon good quality salt Sprinkle of smoked paprika (optional)
METHOD
1. Peel the sweet potatoes. 2. Finely slice with a knife or mandolin. The thinner the better! 3. Place the slices into a large bowl. Toss with oil and salt. 4. Lay potato slices in the dehydrator trays in a single layer. Do not overlap. 5. Set the temperature to 75 Degrees C for 10 hours. If they need extra time, set for 2 hour increments. 6. When they are done, store the chips in an air-tight container.
Love vegetable chips? Click over to these dehydrator beetroot chips with rosemary and salt.
PIN THIS RECIPE
Healthy sweet potato chips made in a dehydrator
No nasty additives - healthy potato chips!
These healthy, homemade sweet potato crisps are just as crunchy and addictive as any chip out there. They are perfect for satisfying a crunchy, salty craving, while being in control of the ingredients.
Unless you are an absolute whiz with a knife, sweet potato chip slicing is a challenge. The key to making crunchy, sweet potato chips is using a good vegetable slicer or mandolin and will guaranteed uniform, paper-thin slices.
Dehydrating retains the native taste of a sweet potato. Nothing is altered or destroyed by high heat, so your chips stay packed with flavour and nutrients. A good quality salt is really all you need, but for a wicked BBQ taste, sprinkle with smoked paprika. Then try stopping at a single handful!
We sampled several sweet potato varieties and found the common orange Garnet produces the best chip.
WATCH HOW THEY'RE MADE HERE
INGREDIENTS
3 orange sweet potatoes 1-2 tablespoons of olive oil 1 teaspoon good quality salt Sprinkle of smoked paprika (optional)
METHOD
1. Peel the sweet potatoes. 2. Finely slice with a knife or mandolin. The thinner the better! 3. Place the slices into a large bowl. Toss with oil and salt. 4. Lay potato slices in the dehydrator trays in a single layer. Do not overlap. 5. Set the temperature to 75 Degrees C for 10 hours. If they need extra time, set for 2 hour increments. 6. When they are done, store the chips in an air-tight container.
Love vegetable chips? Click over to these dehydrator beetroot chips with rosemary and salt.
PIN THIS RECIPE
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