This month is all about raw foods! Join a group of bloggers that are going to be posting their own raw recipes as part of April in the Raw, a blogging event hosted and created by Brittany of Real Sustenance. I will be sharing my highlighted raw recipe with you on Thursday, April 21st. But to get into the spirit of raw, I’m sharing this recent dehydrating success!
I really had my doubts about dehydrating things. Really truly had legitimate doubts. I’m not a fan of anything soggy or wilty. And I guess I just thought that even if I were to dehydrate something like a sweet potato, it would be really chewy and not crispy like a chip at all! Well, I was so very very wrong.
One might argue as to whether the time spent making them vs the time eating them is a fair ratio. I know I ate about 15 hours worth of dehydration in about 30 minutes (I split the batch up, but that’s a somewhat scary ratio if you’re into balance). But on the bright side, once you slice the sweet potato, cover it with the salty mixture, and leave it in the dehydrator, it’s not like you have to really keep an eye on it or spent tons of time tending to it. You just have to be patient! :)
Raw Crispy Sweet Potato Chips
1 large sweet potato, about 1lb
3 tablespoons extra virgin olive oil
2 teaspoons sea salt
Dehydrator (or your favorite dehydrating method)
Start by peeling the sweet potato and cutting off the ‘pointy’ ends. I sliced my sweet potato with a mandolin slicer that I have. The pieces should be as thin as you can get them, about 1/8 inch if possible.
In a large mixing bowl, put in the olive oil and salt. Don’t even bother mixing. This part is a bit messy, but I found that it worked really well. You want each piece to be coated with oil, but you also don’t want it to be dripping with oil, because that will be gross for your dehydrator when you have to clean it up. So, I took one at a time and covered both sides and left them together in a bowl. Towards the end of the slices, I actually just rubbed the pieces together. Even still, when the chips were crisp, I think I still used too much of the oil. I want to try just a tad less next time.
Lay the pieces out on the dehydrator trays, trying not to let them overlap. Touching was okay though. For the first few hours, change the order of the trays a couple times (the top to the bottom, etc). But for the last 8 hours or so, I left them in the same place. About 12 hours in, I was able to consolidate them onto one tray for a few more hours to crisp them. In total, I left them in the dehydrator for 15 hours.
And they taste fabulous! And the texture is more than I dared to hope for. As nerdy as that sounds ;) Even the boy liked them! (And I’m so proud of myself for actually being able to share :D)
This recipe is linked to Sugar Free Sundays, Seasonal Sundays, My Meatless Monday, Mouthwatering Monday, Midnight Maniac Meatless Monday, Just Another Meatless Monday, Tuesday Night Supper Club, Tuesdays at the Table, Slightly Indulgent Tuesday, Tasty Tuesday, Made from Scratch Tuesday, Real Food Wednesday, Full Plate Thursday.