Homemade Sweet Potato Chips in the Dehydrator

These healthy homemade sweet potato chips are just as crunchy and addictive as the real-deal. Made in the dehydrator with only three simple ingredients, they make it easy to increase your vegetable intake while satisfying your craving for chips. 

As part of my partnership with Kohl’s and the #MakeYourMove campaign I’ve been on a roll with showcasing ways to increase your intake of vegetables. First spiralizing, then juicing. And today I’m continuing with the trend by showing you how to make healthy chips. Sounds like a oxymoron, I know. But it’s totally possible.

I grew up loving chips and still to this day they’re a bit of a weakness. For this reason I don’t buy them often. Occasionally I’ll buy “healthy” versions, but lately I’ve been having fun with my dehydrator by making my own. I’ve made everything from zucchini and kale chips and to rutabaga and sweet potato chips. All the recipes are pretty similar (except for fancy kale chip flavors) and the ingredient list is really short — thinly sliced veggies, a little oil and sea salt to taste.

Yellow and white bowl of Healthy Homemade Sweet Potato Chips.

Having a dehydrator makes this process incredibly easy and fool-proof. I’ve had a Excalibur 5-Tray Food Dehydrator for ages and love it. It’s great for preserving produce, making crunchy chips or whipping up raw snacks like crackers, macaroons, granola and bread!

Black Excalibur Dehydrator with one sheet of sweet potato slices sticking out.

I’ve tried making homemade chips in the oven and found it to be quite challenging because the veggies tend to burn easily.

With the dehydrator you simply set it and forget it. It does take a while for the chips to get crunchy, but the wait is sooo worth it.

Sweet Potato Chips on the Dehydrator tray.

Another helpful kitchen tool when making chips is a mandoline slicer. Not only does it make the slicing process a breeze, but using one will also enable you to get thin and even slices so all your chips will be done “cooking” at the same time.

Crispy Sweet Potato Chips in a white and yellow bowl on a linen towel.

With these sweet potato chips you can go the savory route and season them with a bit of coconut oil and sea salt or you can sweeten them up with a sprinkle of cinnamon. I made a batch of each last week! I loved the sea salt version for dipping in hummus and enjoyed the cinnamon version plain as a sweet snack — the sugar content of the sweet potatoes combined with the cinnamon makes them almost dessert-like. I love bbq flavored chips so I’m excited to make a bbq version next.

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Homemade Sweet Potato Chips in the Dehydrator


Description

These healthy homemade sweet potato chips are just as crunchy and addictive as the real-deal. Made in the dehydrator with only three simple ingredients, they make it easy to increase your vegetable intake while satisfying your craving for chips.


Scale

Ingredients

  • 2 sweet potatoes
  • 12 teaspoons coconut oil, melted
  • sea salt, to taste
  • cinnamon, to taste (optional)

Instructions

  1. Peel sweet potatoes and slice thinly with a mandoline slicer (affiliate link).
  2. Place potato slices in a bowl with coconut oil and sea salt. Toss to combine. Add cinnamon, if using.
  3. Set slices in a single layer on a dehydrator sheet and dehydrate at 125° for 12-20 hours or until crisp. Best eaten right away but they can be stored in an airtight container for a few days.

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 158
  • Sugar: 7g
  • Fat: 5g
  • Carbohydrates: 26g
  • Fiber: 6g
  • Protein: 2g

Left hand holding one Crispy Homemade Sweet Potato Chip. White and yellow bowl of homemade sweet potato chips in the background on a linen towel.

One serving = 1 whole sweet potato and comes in at just 158 calories, 5 grams of fat and 6 grams of fiber ! The chip loving, volume-eater in me is jumping for joy at these stats. 🙂

Are you a chip lover like me? Have you ever tried making them at home before?  

This post is sponsored by FitFluential on behalf of Kohl’s.

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    25 comments
  1. Came out really chewie and not at all crispy. I feel like I needed to cook them first. Oven batch was much closer to a chip-looking outcome. Will try to use dehydrated batch for camping cooking .

    • I’ve been dehydrating sweet potatoes for years…getting then crispy is a matter of slicing thin enough and drying them long enough.

      Soaking the slices in water for an hour makes them come out prettier and they get crispy somewhat sooner (but the soaking and patting dry takes time and effort so I usually don’t do it — heck…dehydrating longer takes no effort).

  2. Looking forward to trying this, I’m thinking that your recipe must mean 125°F because mine only goes up to 70°C. Even if you can’t bring yourself to use °C you should at least SAY that it’s °F so that people know they have to convert. (P.S. it’s 52°C.)

  3. Thanks Brittany. I love to have these kind of snacks except that I don’t usually make them myself. I know this will give me more healthy chips when I make the myself.

  4. I used the recipe to try out my new dehydrator and had leftover sweet potato do I thought I’d try it out in the oven at the same time.

    The oven batch (although much smaller) took two hours at 100 degree Celsius to become crispy whilst it’s been 13hours for my dehydrator batch at 55 degrees celcius and my sweet potato is still chewy. Not so sure about the pay off in the dehydrator at this stage 🙁

  5. Thanks for sharing this awesome and yummy recipe, Brittany. Sweet potatoes are packed with healthy elements in the form of beta-carotene, Vitamins A, C, B6, manganese, potassium, phosphorus and the list goes on. Unlike store bought chips, what better way to make your own and preserve some of these nutrients with a food dehydrator (one of the best investments anyone can make towards health). It’s comforting to know that we can make healthy snacks like this for family and friends, and be comforted knowing that they’re getting nothing but goodness. 🙂

  6. I love potato chips and now I want some after reading this post, but they are just so bad for you! I know when I have a craving for them I can turn to these sweet potato chips and not feel guilty. I don’t have a dehydrator, but I see in your post it is possible to use an oven but they just burn. What about if they are on a low heat? Maybe its best for me to invest in a dehydrator I think it’ll be worth the money.

  7. These look delish! A dehydrator is one thing I didn’t put on our registry that I kind of regret now. It looks like it is such a useful piece in the kitchen – from homemade chips to dried fruit, etc. I might need to invest in one.

  8. I’ve tried all three diets- veganism, vegetarianism, and a meat diet and I’ve always felt the healthiest with a vegan diet. Eating meat always made my energy levels decline and milk and eggs did the same but to a lesser degree. Plenty of protein can be found in so many natural vegan sources so the myth that vegans don’t get enough protein is wrong too. Keep up your good work.

  9. Wow, this is definitely the solution I’ve been looking for! I actually bought a mandolin a couple weeks ago and tried making veggie chips in the oven, but it didn’t work out so well. Seeing this dehydrator, I think I may finally have a solution! Thanks so much for sharing!

    • If your oven temps go as low as 125 or less, you can dehydrate them or anything in the oven. My current oven goes as low as 100 degrees, I had a Wolf stove that goes as low as 65 and has a dehydrator knob too loved it.
      Following the recipe ingredients above or come up with your own spices, using a cookie sheet with a wire cooling rack. Leave cooling rack inside cookie sheet. Laying as many chips that will fit on the rack, place in the oven for the length of time listed above. I start checking my chips, meats, fruits whatever I’m dehydrating, around the sixth hour. Continue cooking until the chips have crunch and you know they are dehydrated. I have a dehydrator, but I prefer the oven.

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