Making sweet potato chips?

Replies to This Discussion

Permalink Reply by Wendeeeeee on March 31, 2009 at 3:58pm

I tried this last weekend...and mine were not even close to successful. I ended up having to throw out the whole batch. =( I might not have sliced them thin enough though...although they were pretty thin. I would LOVE it if someone who has had success with this would post their tips and tricks so that I can have a more successful attempt next time!

▶ Reply to This

Permalink Reply by Erika Florence on March 31, 2009 at 4:03pm

I make them all of the time, they are one of my favorites. I never have written down the exact recipe but here is what I do in a nutshell. I slice them very thinly with a mandolin. Then I toss them with the following ingredients: olive oil, apple cider vinegar, sea salt, a splash of maple syrup (I know, not raw) and curry powder. Then I dehydrate until crispy. They come out like real sweet potato chips, even my 5 year old thinks so.

▶ Reply to This

Permalink Reply by Bryan Au on March 31, 2009 at 4:10pm

I use a ceramic peeler it is easier and safer than a mandolin but ceramic is better to use than metal or stainless steel it makes a huge difference in recipes, quality of food, how the food comes out after being dehydrated, etc. you really want the thinest slices possible when making chips or yam or potato chips, it comes out light, crispy I have photos of new Garlic Lime Potato Chips I made using my ceramic peeler it on my page.

▶ Reply to This

Permalink Reply by Kiani on April 2, 2009 at 12:38pm

I'd like to use your peelers in the food prep demos I am doing at my raw food classes. It's always good to be one step ahead in the way of freshness, safety and quickness. I think the ceramic peelers will put on a great show here. I can't wait to try them out.

▶ Reply to This

Permalink Reply by Makaranda...=) on March 31, 2009 at 4:23pm

Hi Matt- I made some about a week ago. I filled up a whole dehydrator with only 1 potato! I tried a new oil that I really like- grape seed oil. It made them crispy - not rubbery and oily. I decided to go for "thin" instead of perfectly round shapes.

I just used a regular potato peeler and tossed them in juice of one lime. Then I tossed them about a TBS of gso. And added a little sea salt to the top after I placed them.The key was to place the strips in a single layer.
yea they were really good!

▶ Reply to This

Permalink Reply by Kelly Myra on March 31, 2009 at 6:26pm

I just made some on the weekend. Sliced them with a mandoline and covered with a bit of olive oil and dehydrated till crunchy. The thinner you can get the slices the better. My mandoline is pretty cheap, so there were a few chunkier slices that weren't as great.

▶ Reply to This

Permalink Reply by LOVEBUG on March 31, 2009 at 7:10pm

i looooooove baked sweet potatoes with honey and cinnamon.
its definitely my cheat treat.

▶ Reply to This

Permalink Reply by CanarsieBK on March 31, 2009 at 10:58pm

olive oil, lemon, salt and mesquite powder

▶ Reply to This

Permalink Reply by Panda on April 1, 2009 at 10:44pm

Yes! My bf and I dehydrated some yam chips...There is a recipe on goneraw for the spicy yam chips. They were reallyyy tasty, We didn't slice them quite thin enough, so they were a little chewy but still reallyyy addictive. They shrivel up a lot, so I recommend doing a few trays. These are a definite hit along with kale chips!


Ingredients:
6 yams
.33 cup cold-pressed olive oil
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon celtic sea salt
½ teaspoon powdered cumin
Preparation:

1. In a food processor, slice the yams as thinly as possible.
2. Mix the olive oil and seasonings, then pour over the yams.
3. Massage oil into yams to make sure each is well coated.
4. Dehydrate until crispy (I usually dehydrate mine at 115°F for about 12 hours).

▶ Reply to This

Permalink Reply by Charles on April 2, 2009 at 12:14pm

So you will be trying this and inviting me over to taste-test, right?

▶ Reply to This

Permalink Reply by Kiani on April 2, 2009 at 12:44pm

I used to serve the Sweet Potato chips to my customers when I was a raw vegan chef. It may have been the best side I would serve.

Pick out the right Sweet Potato, slice paper thin, and dry for about 12 hours. Keep in dehydrator or bring dehydrator with you and dry for 15 minutes or so when arriving at catered events or pot lucks. Make a mixture for them by mixing olive oil, salt and anything else you may like, use a brush to spread over chips and serve. Keep the mixture nearby in case someone wants more. Goes well with sundried tomato cheeseburgers! Yum!

▶ Reply to This

Permalink Reply by Twinkier on April 2, 2009 at 12:48pm

Okay Kiani, Are you keeping secrets from us...What is the sun dried tomato cheeseburgers and where is the recipe. LOL!!!

▶ Reply to This

• First
• Previous
• Next
• Last