Cinnamon Sweet Potato Chips | Dehydrator Recipes

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Cinnamon Sweet Potato Chips | Dehydrator Recipes Super Hungry? Jump to the Recipe

I recently bought a dehydrator and now I'm on the hunt to dry anything and everything! First recipe: sweet potato chips!

I dehydrated the chips for about 36 hours until they were nice and crispy. And then because my sweet tooth flared up, I served them nacho style with toasted mini marshmallows. Minus the marshmallows, however, these potato chips are a super healthy snack perfect for munching on all afternoon, guilt free.

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Cinnamon Sweet Potato Chips

  • Number of Servings: 10
  • Prep Time: 10 minutes
  • Cook Time: 48 hours
  • Total Time: 48 hours
Cinnamon Sweet Potato Chips | Dehydrator Recipes

Ingredients

  • 23 sweet potatoes, sliced 1/16th inch thickness
  • 1 tsp vegetable oil
  • 2 tbsp cinnamon
  • 1 tbsp brown sugar
  • 1 tsp sea salt

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

Tried it? Loved it? Share it!

Instructions

  1. Wash and peel the sweet potatoes. Use a mandolin to slice the sweet potatoes as thin as you can, or about 1/16th inches thick.
  2. Place the slices in a large bowl and drizzle with vegetable oil. Add the cinnamon and brown sugar and use your hands to gently toss and separate the sweet potato slices until all slices are evenly covered. Season with sea salt.
  3. Arrange the slices on the vents of a dehydrator in a single layer. Place the dehydrator on high heat and dry for 36-48 hours, testing the chips every 3 hours after hitting the 24 hour mark. Sweet potato chips are meant to be a little chewy and should *snap* when broken in half. (Half of mine were ready at the 36-38 hour point and the rest were ready at about the 40 hour point.)
  4. Optional: To further crisp the chips, place in a single layer on a baking sheet and cook at 400 F for 5-10 minutes. Sprinkle with mini marshmallows and cook until the marshmallows have browned. Serve warm and enjoy!
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