|28 oz||Sweet potatoes|
|2 tbsp||Olive oil (0.95 oz)|
|40 ml||Tap water (mineral water, drinking) (1.4 oz)|
For the sweet potato chips
Peel the sweet potatoes.
Cut the sweet potatoes into very thin slices using a mandoline or vegetable peeler.
Combine the oil and water and add a little herb salt.
If you want to test out different variations (e.g., paprika or chili powder on top), you can add the herb salt later to just a portion of the chips.
And if you then sprinkle the spices on top from about 30–40 cm above the baking or dehydrator sheets, you can prevent too much from landing on a single chip. This method also allows you to more evenly sprinkle spices on top.
Pour the marinade onto a baking sheet (or large flat container).
The chips only need to be tossed with a little marinade; otherwise, they will turn out too oily. It is also optional to add a little lemon juice.
Then place the slices closely together on the baking sheet, tossing with a little of the marinade. Alternatively, you can instead place the slices and marinade in a smaller container, toss, and pour off any extra marinade.
You can decide which variation you want to use to marinate the potato slices. The important thing is that the slices aren’t covered with too much marinade. A third possibility is to use a basting brush (pastry brush) to spread the marinade on the slices.
After marinating, place the chips on dehydrator sheets. For reference, 800 g covers about 9450 square centimeters, which is equivalent to 9 dehydrator sheets measuring 30 × 35 cm.
Preheat the dehydrator to 38 to 42 °C and dehydrate the chips for up to 20 hours.
Thinly sliced chips will curl up a little bit during the drying process and therefore do not need to be flipped over. In the same period of time, they will also dry in the warm air outside. And when placed in direct sunlight, they will dry in only a few hours. Some similar recipes say that at the same temperature sweet potato chips only need to be dehydrated 2 to 3 hours.
Raw sweet potato chips look almost like real potato chips, but raw potato chips don’t take on the best color. Very little oil or salt is needed for these chips.
Storing: The chips should be stored only for a few days because they will absorb moisture and get soft. Using regular white potatoes does not work very well, even if you, for example, marinate them with mustard in order to give them a better color and flavor.
The time and effort is only worth it if you want to show others what types of things are possible in raw food variations or if you want a fun recipe to make with children.
Drying variations: You can let the chips dry in the dehydrator or baking oven until they reach the desired crispness. If you have a convection oven, this will significantly accelerate the process. Depending on the air moisture and temperature, the chips can also be dried outside in the sun without using a dehydrator or oven.
Making the chips: The slices for the chips can be cut using a vegetable peeler, but then they do end up being a little thin.