Dehydrated Cinnamon Sweet Potato Chips
Savor the homemade crunch of sweet potato chips laced with a cinnamon-sugar hug and a touch of sea salt.
Ingredients
- 2-3 sweet potatoes sliced on the thinest setting
- 1 teaspoon vegetable oil
- 2 tablespoons cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon salt
Instructions
- Wash and peel the sweet potatoes. Use a mandoline to slice the sweet potatoes as thin as you can, or about 1/16th inches thick.
- 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 coated. Season with sea salt.
- Arrange the slices on the trays of a dehydrator in a single layer. Set the dehydrator to the recommended temperature for vegetables (usually around 125°F to 135°F) and dry for 36-48 hours, checking the chips every few hours after the 24-hour mark. Sweet potato chips should be slightly chewy yet should snap when broken in half. (Some may be ready at the 36-38 hour point and the rest by about the 40-hour point.)
- Optional: For additional crispiness, place the chips in a single layer on a baking sheet and bake at 400°F for 5-10 minutes. Sprinkle with mini marshmallows and return to the oven until the marshmallows have browned. Serve warm and enjoy!
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