Ingredients

The following ingredients have 10 Servings
  • 2-3 sweet potatoes (sliced on the thinest setting)
  • 1 teaspoon vegetable oil
  • 2 tablespoons cinnamon
  • 1 tablespoon brown sugar
  • 1 teaspoon salt

Instruction

  • Wash and peel the sweet potatoes. Use a mandolin to slice the sweet potatoes as thin as you can, or about 1/16th inches thick.
  • Place the slices in a large bowl and drizzle with vegetable oil. Add the cinnamon and brown sugar and use your hands to gently toss and separate the sweet potato slices until all slices are evenly covered. Season with sea salt.
  • Arrange the slices on the vents of a dehydrator in a single layer. Place the dehydrator on high heat and dry for 36-48 hours, testing the chips every 3 hours after hitting the 24 hour mark. Sweet potato chips are meant to be a little chewy and should *snap* when broken in half. (Half of mine were ready at the 36-38 hour point and the rest were ready at about the 40 hour point.)
  • Optional: To further crisp the chips, place in a single layer on a baking sheet and cook at 400 F for 5-10 minutes. Sprinkle with mini marshmallows and cook until the marshmallows have browned. Serve warm and enjoy!