Leave the skin on for additional nutrients. For this reason, buy pesticide-free sweet potatoes if possible.
To use a mandolin, press the top of the sweet potato to the mandolin slicer and move in a downward motion, slicing the sweet potato rounds until you reach the end of your potato. Use the vegetable holder to ensure you don’t cut your hands on the sharp mandolin.
You can change the water halfway through the soaking process, but this step is not necessary.
Oil is not necessary to dehydrate sweet potatoes, but it will result in crispier chips.
Himalayan or sea salt Black pepper or cayenne pepper Cinnamon Rosemary or thyme Onion powder or smoked paprika[2] X Research source
For raw sweet potato chips, set the dehydrator to 115 F (46 C). [3] X Research source
When there are only a few hours left in your estimated dehydrating time, check on your sweet potato chips every hour or so to ensure you don’t overcook them.
Properly stored dehydrated food, especially without oil, can last for about a year. [4] X Research source
For an oven that goes as low as 115 F (46 C), dehydrate for 20 to 24 hours. For an oven that’s 145 F (63 C), dehydrate for about 12 hours. For an oven that doesn’t go lower than 175 F (79 C) or so, dehydrate for three to four hours. If they still need longer, continue dehydrating, but check on them every 15 minutes.
