Barbeque Sweet Potato Chips Recipe

A vibrant alternative to traditional potato chips.

From "Dehydrating at Home"
October 2017

Total Hands-On Time: 6 hrs 15 min to 10 hrs 20 min

Preparation Time: 15 to 20 min

Cook Time: 6 to 10 hrs

Yield: 4 servings

In Dehydrating at Home (Firefly Books, 2015), author Michelle Keogh gives readers step-by-step instructions and tips on how to dehydrate a variety of foods that will last for months in the refrigerator or the pantry — and also be nutritionally delicious. For an alternative to unhealthier chips, Keogh suggests dehydrating your own sweet potato chips for a flavor-packed snack.

You can purchase this book from the MOTHER EARTH NEWS store: Dehydrating at Home.


• 2 large sweet potatoes
• 2 tablespoons (30 milliliters) olive oil
• 1 tablespoon (15 milliliters) honey
• 2 teaspoons (5 grams) paprika
• 1 teaspoon (3 grams) onion and garlic powder
• 1/2-teaspoon (1 gram) ground black pepper
• 1/2-teaspoon (1 gram) chili powder
• 1/2-teaspoon (1 gram) cayenne pepper
• 1/2-teaspoon (2 grams) salt


1. Wash or peel the sweet potatoes and slice them on a mandolin set to 1/8 inch (3 millimeters)

2. Place the slices into a large mixing bowl with all the remaining ingredients and mix until the sweet potatoes are evenly covered in the oil and spices.

3. Arrange the slices on the dehydrator trays.

4. Dry at 125 degrees Fahrenheit (52 degrees Celsius) for 6 to 10 hours, rotating the trays a few times during dehydrating, until crisp.

More recipes from Dehydrating at Home:

Watermelon Chips with Lime Recipe
Dehydrated Corn Chips Recipe
Honey Orange Beet Chips Recipe

Reprinted with permission from Dehydrating at Home by Michelle Keogh and published by Firefly Books, 2015. Buy this book from our store: Dehydrating at Home.