Yam and Sweet Potato Chips
Total time
Author: Susan Vennerholm/Backcountry Paleo
- 2 large sweet potatoes or yams
- Optional:
- ¼ cup melted coconut oil or olive oil
- ½ to 1 tsp sea salt, to taste
- Wash and dry the spuds.
- Slice as thin as possible with a sharp knife or mandoline slicer, or, slice into julienne-sized strips.
- (Optional: Water or steam blanch before drying.)
- (Optional: In a large bowl, mix with the oil and salt, making sure all sides get coated.)
- Place slices on dehydrator trays with a bit of space between; not much space is needed, as the slices will shrink as they dry.
- Dehydrate at 125°F for 8-12 hours, checking halfway through for even drying. The chips should not need turning in a high-quality food dehydrator.
- Chips are dry when crisp (if not coated in oil) or just a barely chewy (if coated in oil). If in doubt, dry longer.
Recipe by Backcountry Paleo at https://www.backcountrypaleo.com/yam-and-sweet-potato-chips/
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