Ingredients: 2 medium sweet potatoes (you can double recipe if you have a large dehydrator)
Spice Mix Ingredients: (this makes enough for 5 batches)
2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. allspice
pinch of ground cloves
Mix all spice ingredients in a bowl, shake well.
Wash sweet potatoes. Using a mandolin, thinly slice potatoes. (Experiment on the thickness. Very thin ones will be lighter than the thick, crunchier ones, which will take longer to dehydrate).
Place sweet potatoes in a large bowl or baggie. Add 1 tsp. spice mix and shake to coat.
Lay in single layers on dehydrator sheets (they can slightly overlap as they will shrink up quickly). Dehydrate until you can bent a chip in half and it easily snaps (overnight or for 1.5 days). Dehydrator times depends on the thickness of your slices.