Sweet potato chips in dehydrator

[lamazemama]

How long should I keep them in there and what should the consistency be like when they are "done"?

I tried a batch and they were rubbery. Did I need to keep them in longer?

[raweater]

They should be crispy like deep fried chips, they were probably not dehydrated long enough or you added oil which prevents them from getting crispy (oil can't be dehydrated).

[lamazemama]

They should be crispy like deep fried chips, they were probably not dehydrated long enough or you added oil which prevents them from getting crispy (oil can't be dehydrated).


Okay, looks like I did both wrong. :p

So how do you make them? Slice them thin and dehydrate until they are crispy?

About how long?

Thanks!

[raweater]

I haven't done any in probably a year so I'm not sure but it should be less than 12 hours, you can simply check them every hour or so after 8 hours until they are crispy. I use the 1 mm ultra thin slicing disc for my food processor to slice them.

[EatRaw]

I haven't done any in probably a year so I'm not sure but it should be less than 12 hours, you can simply check them every hour or so after 8 hours until they are crispy. I use the 1 mm ultra thin slicing disc for my food processor to slice them.

I use equal parts water & tamari to marinte for a bit....then sprinkle (coat:D) with nutri yeast...yummy. My favorite chips to date!

dave

[lil fairy z girl]

hi just reading this as i have some in the dehydrator at the moment. didn't realize that oil makes them not crisp, hence why mine turn out chewy, silly me, i marinated them in oil and herbs. Next time i try them with the tamari and water.

sal
~*~*~*

[sprouts2go]

Mine came out leathery but I had tossed them in oil. My Excalibur should be here Monday and I will try a batch this way!!!

[DuaneE]

The trick is to slice the potatoes as thin as possible.

I am here and Maryland and love Old Bay chips. Sweet potato, brushed with oil sprinkled with Old Bay... YUM!

Enjoy!

[T-Bird]

I tried some this weekend -

plain with salt
salt and spices
oil salt and spices


oil etc was the best - all were rubbery.....

[RaeVynn]

I used oil and Braggs, and mine weren't rubbery.
I sliced them on my mandolin, as thin as I possibly could, and dried them for about 12 hours at 105F (some dried longer, almost 24 hours), and most of them were rather crispy.

I'm betting on the thickness of the slices.