Sweet Potato Chips

This Christmas I wanted two large cooking equipment  Those two items were a Kitchen Aid mixer and an Excalibur dehydrator.  I am very happy I received 1 of the 2 large items I was hoping for!  The Excalibur was wrapped very pretty under neath the Christmas tree up-north at my mother’s house!!  Needless to say when we got home, I took it out of the box and got to work dehydrating veggies!!  I use to love sweet potato chips out of a shiny silver bag.  Well…now I can make my own with only one ingredient…sweet potatoes.  I think the number one ingredient is the most important and would hope it is the first one, if I had purchased a bag of sweet potato chips.

Since the dehydrator sat in a box for 4 days, I did my research on cooking with it.  I found many people state if you have the time, leave the temp a little lower and let it cook longer.  So this is just what I did.  I left my chips in for 10 hours at 110 degrees and they turned out amazing!  I went for the plain Jane chip with no salt or spices.  Although, I appreciate the natural taste of the chips…I think guests would like some flavoring.  I would recommend garlic, onion, cinnamon, salt, barbeque flavor or curry powder.

When picking a depth for the chips, I recommend using a medallion slicer to have the chips all the same size.  I had mine set at about 1/4 inch.

 

Sweet Potato Chips

Ingredients
1 large sweet potato thinly sliced
seasoning of choice
 
Directions
1.  Turn the dehydrator on to 110 degrees.
2.  Place your sweet potato slices on the trays.  Do not over lap the sweet potatoes.
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3.  Close the lid and allow it to cook for 10 hours.
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4.  Take a peak.  If needed, you can rotate the trays 90 degrees for a final hour.