Crispy Sweet Potato Chips at Home

Start by scrubbing your sweet potatoes under running water. Keep the skin on for extra nutrients, especially if you can get organic ones. Slice them super thin—about 1/16 to 1/8 inch thick. A mandolin slicer works best for even pieces, but a sharp knife will do the trick too. Soak the slices in a bowl of water for 1-2 hours. This step really helps them crisp up later. Dry the slices well, then toss them with a little olive or coconut oil (optional, but it makes them crunchier). Season however you like—sea salt, black pepper, cinnamon, or even smoked paprika. Lay them out in a single layer on dehydrator trays or a cooling rack over a baking sheet. Dehydrate at 145°F for 12 hours (or 115°F for 20-24 hours if you want them raw). In the oven, use the lowest setting and keep the door slightly open. Let them cool, then store in an airtight container. These chips are seriously addictive! #SweetPotatoChips #HealthySnacks #DehydratorRecipes #Food #Cooking