• Bethany Klug

Sweet Potato Dehydrator Chips


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.


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