Rosemary Sweet Potato Chips
Unlike white potatoes, sweet potatoes do not have to be cooked before they’re eaten. We’ve seasoned these wholesome chips with rosemary, but you can substitute other dried spices, such as garlic powder, onion powder, nutritional yeast, paprika, or cayenne pepper.
1. Cut sweet potato into paper-thin slices with mandoline or sharp knife. Place slices in bowl, and gently rub
in oil and lemon juice until well coated. Add rosemary and salt, and toss to combine.
2. Place slices on dehydrator trays without overlapping. Dehydrate 6 to 10 hours, or until crispy, shifting trays as necessary to dry chips evenly. Turn off dehydrator, and cool chips completely. Store in airtight container for several weeks.