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Question on sweet potato chips

So I just got my dehydrator and have made some wonderful things but I tried making sweet potato chips and I’m not sure if I did it right. I sliced them as thin as I could and put a little olive oil salt and pepper on them. They dehydrated for 11 hours and were still lethery is that how they are supposed to be? Do things actually get crunchy in the dehydrator?

Comments

  • MarichiesaMarichiesa Raw Newbie

    yeah i’m curious about this one too. i’ve made them three times now and they’ve never turned out well.maybe its an aquired taste!

  • ambiguousambiguous Raw Newbie

    They will get crunchy if they’re thin enough and you leave them for long enough. Most food processors can’t get them thin enough, and it’s unlikely you can get them thin enough by hand. If they are really thin, then 11 hours should be more than enough time. You can try leaving them for longer; this may work. If not, get creative and use them for something other than chips . . .

  • With my experience it all depends on the thickness and how much olive oil you use. I actually just put some olive oil in my hand and massaged a very light coating on the chips and turned out crispy.

  • BluedolfinBluedolfin Raw Newbie

    I think the thinner the coating of oil the better for crispiness. Try putting a bit of olive oil (or whatever oil you are using) in a small spritz/mister bottle and spritzing the chips.

  • I did use my mandolin on the thinnest cut but I think that I used too much olive oil. They were coated.

  • yeah, i tried too. Mine turned grey and leathery and totally ick. I think I need a mandoline slicer because I cut mine by hand.

  • skizzyskizzy Raw Newbie

    they need to be super-thin! i make sweet potato chips all the time, and i use a spiralizer to get them ultra-slim.

    also, don’t marinate the chips in oil like some recipes call for. i found they work best if brushed lightly with oil mixed with spices. you only have to brush one side.

    don’t give up! sweet potato chips are extremely delicious!

  • You might also check your dehydrator. I had to turn a wheel inside mine (an Excalibur) because everything was taking way too long to “cook”. Since I did this (I called excalibur) mine seems to be working like it should.

  • Use less oil and a mandoline slicer on thinnest setting to get desired result.

  • Why use oil at all? or if you must use a spritzer of some form so you can get a minimal amount equally coating the chip as a whole.

  • frustrated, it does seem like my Excalibur is taking too long. Where is the wheel you turned? I want to try again.

  • kminty3kminty3 Raw Newbie

    could you use flax oil on them ? I feel like I read you can’t heat flax oil..

  • I rarely ever make these, but I do enjoy bringing them on road trips and vacations! They always turn out just fine for me! I use a spiral slicer and dehydrate at 95 degrees for about 10-12 hours. I also have never used oil. If you desire the oil for taste you could maybe spritz them half way through, or after they come out?

  • Hi.

    I make these all the time. I use my mandolin and cut them so that they are thin enough to be translucent. I don’t add any oil or salt—just dehydrate until crispy. I add olive oil and salt after and they are addictive!!! Yum.

  • I make them quite often too. I use a potato peeler, and they come out thin enough, just not in a usual round shape. I also let them dehydrate a little longer. I also use a little less oil.

  • Ooooh! What about tossing them with the tiniest amount of coconut oil and cinnamon? Yum!

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