- 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
- Wash or peel the sweet potatoes and slice them on a mandolin set to 1/8 inch (3 millimeters)
- 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.
- Arrange the slices on the dehydrator trays.
- Dry at 125 degrees Fahrenheit (52 degrees Celsius) for 6 to 10 hours, rotating the trays a few times during dehydrating, until crisp.
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Reprinted with permission from Dehydrating at Home by Michelle Keogh and published by Firefly Books, 2015.
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.