Dehydrator Sweet Potato Chips & Maple Dip

Photo: Candace Duval

Sweet potatoes are loaded with magnesium, potassium, vitamin C, iron, and beta-carotene, making them far superior to white potatoes in terms of nutritional value. Add to that their appealing orange color and natural sweetness, and these sweet potato chips will be your new go-to for maximum flavor and nutrients.

Benefits of Eating Raw Foods: 
Why use a food dehydrator instead of the oven? Dehydrating food at under 118 degrees preserves natural enzymes, vitamins, and phytonutrients in foods. Cooking foods at temperatures over 130 degrees can destroy nutrients. In this recipe the chips are prepared at 115 degrees and are considered raw. The dipping sauce is not raw due to the processing of the ingredients.

Raw Sweet Potato Chip Recipe

2-3 large sweet potatoes
2 tablespoons coconut oil
2 tablespoons Himalayan sea salt
1 tablespoons paprika
1 tablespoons chili powder
1 teaspoon cayenne pepper

Photo: Candace Duval

Peel the sweet potatoes. Using a mandoline, slice potatoes into 1/8 inch slices. Place in a mixing bowl.

In a small saucepan, melt coconut oil. Pour melted oil over sliced potatoes and mix well until all slices are coated.

In a small bowl, mix salt, pepper, paprika and chili powder.

Arrange sweet potato slices on the dehydrator racks, being careful not to overlap slices. Sprinkle each slice with seasoning mix and insert trays into dehydrator. Dehydrate on 115 degrees for approximately 12 hours or until slices are crisp. You may want to turn the slices over mid-way for maximum drying.

Photo: Candace Duval

Maple Dipping Sauce​

6 ounces Greek yogurt
2 tablespoons organic maple syrup

Mix Greek yogurt and maple syrup and serve!​

These tasty chips can be stored in an airtight container for a few days. Adjust dehydrating time to get your preferred level of crispness. The combo of the spicy, salty chips with the sweet maple dressing will satisfy your snack cravings and fuel your body with energy and nutrients!