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Sweet potato chips from the dehydrator

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Ingredients for 2 servings:

  • 1 sweet potato(s)
  • 1 bell pepper(s), red
  • 1 garlic clove(s)
  • 2 tomatoes, dried
  • ½ chili pepper(s), possibly less
  • 1 tbsp oregano
  • 1 tsp Ras el Hanout
  • 1 tsp sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 hours; Total time approx. 12 hours 15 minutes

without oil

Cut the sweet potato into thin slices. This is best done with a slicer. Blend all other ingredients into a paste using a hand blender or hand blender. Pour the seasoning paste over the potatoes and mix well, ensuring all slices are coated. Then place them side by side in the dehydrator and dehydrate for 12 hours at 60°C. Caution! For those who don’t use film in their dehydrator: The paste will leave permanent stains on white plastic! Once cooled, transfer to a tin and seal. Use within the next few days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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