Sweet Potato Chips with Rosemary

Name: Süßkartoffel-Chips mit Rosmarin
Total time: 10 h
Ingredients: 1000 g Süßkartoffeln (geschält); 35 ml Olivenöl; 15 g Frischer Rosmarin (fein gehackt); 10 g Meersalz; 20 ml Ahornsirup; 3 g Schwarzer Pfeffer

Spice MixOtherDehydratingEasy10-14 hrsN/AN/AN/A

Aromatic sweet potato chips, seasoned with fresh rosemary and a pinch of sea salt, gently dried in a dehydrator. The natural sweetness of the sweet potato harmonizes perfectly with the resinous rosemary aroma. These chips are a healthy and tasty alternative to conventional snacks.

Ingredients(for 1 kg)

Sweet potatoes (peeled)1000 g

Olive oil35 ml

Fresh rosemary (finely chopped)15 g

Sea salt10 g

Maple syrup20 ml

Black pepper3 g

Instructions

Preparation

15 minutes

Peel sweet potatoes and cut into uniform slices of 2–3 mm thickness using a mandoline slicer. Pat slices dry with paper towels.

Marinating

10 minutes

Mix sweet potato slices in a bowl with olive oil, maple syrup, finely chopped rosemary, sea salt and pepper. Mix well so that all slices are evenly coated.

Dehydrating

10-14 hours

Place slices on the dehydrator trays without overlapping. Set the dehydrator to 57 °C and dry for 10–14 hours. Swap trays halfway through for even drying.

Finishing

20 minutes

Chips are ready when they feel leathery-crispy. After cooling at room temperature they will become slightly crispier. Store in an airtight container for up to 10 days.

Pro Tip

For an extra caramel note, a small amount of maple syrup can be added to the seasoning mixture. Sweet potato chips require more drying time than regular potato chips due to their higher sugar content.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free