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Dehydrator Sweet Potato Chips With Cinnamon

Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 6 servings

Ingredients

For the Chips

  • 2 lb sweet potatoes about 3 medium, slim and straight, skin on
  • 2 tablespoons coconut oil melted
  • ½ teaspoon fine sea salt

For the Cinnamon Coating

  • 2 teaspoons ground cinnamon
  • 1 tablespoon coconut sugar fine grained
  • ⅛ teaspoon ground nutmeg

Instructions

Slice

  • Scrub the sweet potatoes well and dry them completely. Trim both ends flat and leave the skin on.
  • Set a mandoline to 1/16 inch and slice the potatoes into rounds, always using the hand guard. Discard any slice noticeably thicker than the rest.

Season

  • Pour the melted coconut oil over the slices in a large bowl and toss gently by hand until every slice has a thin even sheen.
  • Combine the cinnamon, coconut sugar, nutmeg, and sea salt, then sprinkle over the slices in two additions, tossing between each. Oil first, spice second.

Dehydrate

  • Lay the slices flat on the dehydrator trays in a single layer with a small gap around each one. Do not let them overlap.
  • Dehydrate at 135F for 8 to 10 hours, rotating the trays top to bottom at around the 5 hour mark.

Cool and Condition

  • Turn the machine off and leave the chips on the trays until fully at room temperature, at least 30 minutes. Bend one: it should snap cleanly. If it bends, dehydrate another hour.
  • Transfer the cooled chips to a sealed glass jar filled no more than two thirds and condition on the counter for 24 hours, shaking a few times. If moisture beads inside the glass, return them to the trays for 2 hours.

Notes

  • 1/16 inch, on a mandoline: Thicker slices keep a wet core that never dries at 135F, and they re-soften in the jar. This is the number the whole recipe turns on.
  • Do not precook: Raw slices dry into chips. Cooked slices gelatinize and dry into chewy leather instead.
  • Expect matte, not glossy: A dehydrated chip is flat and matte with a slightly curled rim. It will not blister or bubble the way a fried chip does.
  • Cool before judging: A warm chip always feels softer than it will be at room temperature.
  • Single layer, no overlap: Slices that touch stay damp where they meet.
  • Storage: Airtight jar in a cool dark cupboard for up to 1 month. Refresh a soft batch with 1 hour at 135F.
  • For dogs: Plain slices only, no cinnamon, sugar, salt, or oil, cut thicker at about ¼ inch, and check with your vet.