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Smoky Sweet Potato Chips
Meals

Smoky Sweet Potato Chips

A hint of smoked paprika gives these sweet potatoes a savory barbecue flavor. Remember to blanch potatoes first to maintain color and flavor.

  • Machine Recommendation

    1 Zone / 16 Tray / 2.56m² Tray Area

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  • Dehydrating Time 8-10 hours

Nutrition

(per 1-oz serving): Calories: 37, Sodium: 3 mg, Dietary Fiber: 1.8 g, Total Fat: 0.3 g, Total Carbs: 8.5 g, Protein: 0.7 g.

Ingredients

  • 3 large sweet potatoes, washed and sliced into very thin slices
  • 2 tsp. olive oil
  • 1 1/2tsp. smoked paprika
  • Sea salt to taste

Instructions

  1. Blanch potatoes in a pot of boiling water for 4-6 minutes.
  2. Transfer potatoes to a bowl of ice water.
  3. Combine sliced potatoes, olive oil, smoked paprika and salt.
  4. Lay potatoes onto dehydrator trays.
  5. Set the dehydrator to 57°C and dehydrate for 8-10 hours, or until crispy.

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