Raw Sweet Potato Chips — Almost Like Real Potato Chips

Ingredients (for 1 2 3 4 5 6 7 8 9 10 servings, Metric system SI US customary units )

Preparation

1. For the sweet potato chips
   Peel the sweet potatoes.

2. Cut the sweet potatoes into very thin slices using a mandoline or vegetable peeler.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.