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Dehydrated Recipes

Crispy Rosemary Sweet Potato Chips | Commercial Dehydrators

This recipe for home-baked sweet potato chips is so quick and simple to make, you'll never buy them from the grocery store again! These crispy snacks are a great alternative to greasy fries or salty corn chips.

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Serves
6
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
10 hours
Ingredients
  • 1 large-size sweet potato
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon of dried rosemary, crushed
  • 1/2 teaspoon sea salt
Ingredients
macros
  • 1 large-size sweet potato
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon of dried rosemary, crushed
  • 1/2 teaspoon sea salt
Instructions
  1. Use a sharp knife or mandolin slicer to cut sweet potato into paper-thin slices. Pour slices into a bowl and carefully coat in oil and lemon juice by rubbing gently. Add dried rosemary and salt then toss.
  2. Spread coated slices on dehydrator trays without touching each other. Dehydrate on 165°F (74°C) for 10 hours or until dry and crispy. If they need extra time put them in for 2 hour increments. Rotate trays as necessary to dry potato chips equally.
  3. Turn off the dehydrator, and set aside to cool. Store crispy potato chips in an airtight bag or container.
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Machine recommendation
Main image
Prep time icon
Serves
6
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
10 hours
Ingredients
  • 1 large-size sweet potato
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon of dried rosemary, crushed
  • 1/2 teaspoon sea salt
Ingredients
macros
  • 1 large-size sweet potato
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon of dried rosemary, crushed
  • 1/2 teaspoon sea salt
Instructions
  1. Use a sharp knife or mandolin slicer to cut sweet potato into paper-thin slices. Pour slices into a bowl and carefully coat in oil and lemon juice by rubbing gently. Add dried rosemary and salt then toss.
  2. Spread coated slices on dehydrator trays without touching each other. Dehydrate on 165°F (74°C) for 10 hours or until dry and crispy. If they need extra time put them in for 2 hour increments. Rotate trays as necessary to dry potato chips equally.
  3. Turn off the dehydrator, and set aside to cool. Store crispy potato chips in an airtight bag or container.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/