Follow these steps for perfect results
Sweet Potato
thinly sliced
Extra Virgin Olive Oil
Lemon juice
Rosemary
crushed
Salt
Slice the sweet potato into paper-thin slices using a mandolin or sharp knife.
Place the sweet potato slices in a large bowl.
Add extra virgin olive oil, lemon juice, crushed rosemary, and salt to the bowl.
Stir well to coat the potato slices with the mixture.
Lay the herbed potato slices on a dehydrator tray without overlapping.
Dehydrate at 125°C for 6 to 10 hours, or until crispy.
Cool the chips completely.
Store in airtight containers for several weeks.
Expert advice for the best results
For extra flavor, sprinkle with a pinch of smoked paprika before dehydrating.
Ensure the sweet potato slices are thinly and evenly sliced for consistent dehydration.
Everything you need to know before you start
5 mins
Can be made several weeks in advance
Serve in a small bowl or arrange on a platter.
Serve as a snack on its own
Serve as a side dish with sandwiches or salads
Serve as an appetizer with dips
Pairs well with the sweet and savory flavors.
Discover the story behind this recipe
Healthy snacking option
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