Things You'll Need
- Sweet potatoes
- Knife
- Food processor
- Dehydrator
- Olive oil
- Cinnamon
- Cooking spray
- Cookie sheet
Instructions
Preparing Sweet Potato Chips
Cut sweet potatoes into 1/4inch slices. A food processor will cut slices evenly and speed up the process, but you can also use a sharp knife. Put the slices in a large bowl.
Drizzle 1 to 2 tablespoons of olive oil over the sweet potato chips. Sprinkle with 1 to 2 teaspoons of cinnamon powder.
Mix so that chips are evenly covered with olive oil and cinnamon.
Using Multi-tiered Dehydrator
Spray each dehydrator tier with cooking spray.
Place a single layer of sweet potato chips on each dehydrator tier. Cover or close the door.
Turn on the dehydrator. If the dehydrator has multiple settings, choose medium, or 120 degrees Fahrenheit.
Test sweet potato readiness in six hours. Sweet potatoes will be ready when they are crisp and crunchy. Remove sweet potato chips that are ready and place them in a bowl for cooling. Rearrange and rotate the trays so that the sweet potatoes nearest to the bottom of the dehydrator are near the top, and vice versa.
Keep testing, removing and rotating every two hours until all sweet potato chips are done.
Using Conventional Oven
Preheat oven to 140 degrees F. Spray cooking sheet with cooking spray.
Place sweet potato chips in a single layer on a cookie sheet.
Place the cookie sheet on the middle shelf of the oven. Prop the oven door open two to three inches.
Test the sweet potato chips in four hours. Sweet potato chips will be ready when they are crisp and crunchy. Remove the chips that are ready and place them in a bowl for cooling.
Keep testing and removing every hour until all sweet potato chips are done.
Storing Sweet Potato Chips
Allow sweet potato chips to cool to room temperature.
Place the sweet potato chips in an airtight container.
Store the airtight container in a relatively cool and dry place. Refrigeration is not necessary.