I love sweet potato’s and right now they are a staple in our diet since we are trying our hardest to follow the autoimmune paleo protocol. Let me tell you it’s not easy! But if you read my post on Graves Disease, you’ll find out why we are doing it.
My daughter is a huge fan of sweet potato fries, but she refuses to try the chips, although I will say she tried a piece of bacon tonight, that was quite a moment because she is a FUSSY eater!
These are pretty simple chips to make, It’s a slice and dice and walk away kind of operation.
Thinly slice the sweet potatoes, I used the “extra thin” slicer on my mandolin. When you slice them super thin, they don’t take as long to dehydrate. I also sliced them on a diagonal so they are nice and long.
Place sweet potatoes on the dehydrator trays in a flat layer, brush the sweet potatoes with a little olive oil and then sprinkle the garlic salt on over top. I only did this on one side as I feel sweet potatoes have enough delicious flavor they didn’t need a whole lot of extras on them.
Stack trays on turn dehydrator on to 125degrees. Let dehydrator run until chips are crispy, I left mine about 24 hours, but it will depend on how thick your slices are.
shared on Natural Family Friday’s
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I am married with two beautiful children ages 7 & 5. I am also a fulltime photographer and have been interested in food, since, well always! I began to take a registered Holistic Nutrition course, which I thought, hey why not start a blog about it and real food. On my blog you will find a little of everything. With loving food, I try not to restrict anything from my diet, but look at making foods healthier with using ingredients as close to nature as possible and as far from processed as I can. I hope you enjoy The Skinny Pear! Make sure to follow me on G+: https://plus.google.com/u/0/103839136473255928108/?rel=authortag