Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook alternative, healthy whole food cooking with a focus on gut health, SCD & GAPS diets. Barbs has also been able to overcome her own gut health issues through her journey into alternative eating. Please share your ideas, comments and photos at the end of this post :)

dehydrator sweet potato chips

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! 

sweet potato

We sampled several sweet potato varieties and found the common orange Garnet produces the best chip.



3 orange sweet potatoes
1-2 tablespoons of olive oil
1 teaspoon good quality salt
Sprinkle of smoked paprika (optional)

dehydrated sweet potato chips


    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. 

    dehydrated sweet potato chips

    Love vegetable chips? Click over to these dehydrator beetroot chips with rosemary and salt.


    dehydrated sweet potato chips