Move over, potato chips—there’s a new crispy snack in town! These Dehydrated Sweet Potato Chips with Orange Dipping Sauce are light, crunchy, and bursting with natural sweetness, perfectly paired with a tangy, creamy citrus dip. Bonus: they’re healthier than your classic fried chips, but still totally snackable (yes, you can eat the whole tray…we won’t judge).
Why This Recipe Works
- Crisp perfection – Dehydrating sweet potatoes slowly at 125°F ensures maximum crunch without frying.
- Flavor punch – A hint of Himalayan salt on the chips, plus the orange-garlic dipping sauce, hits all the right taste notes.
- Customizable – Make the dip vegan or regular, adjust salt, or add spices for your personal twist.
- Fun snack – Perfect for parties, movie nights, or as a healthy lunchbox upgrade.
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What is My Take on Dehydrated Sweet Potato Chips with Orange Dipping Sauce?
I’ve tried a lot of sweet potato chips in my time—some soggy, some too hard to chew—but this recipe nails it. The slow dehydration process turns thinly sliced sweet potatoes into a crispy, slightly chewy snack, while the citrusy orange sauce gives it a playful, zesty kick. It’s like a gourmet snack straight from your kitchen.
Easy Side Dishes
Why stop at just sweet potato chips and orange dipping sauce? Take your snack game up a notch with these crowd-pleasing options:
- Shrimp with Bang Bang Sauce – Sweet, spicy, and crispy shrimp pairs perfectly with your zesty orange dipping sauce.
- Crispy Baked BBQ Chicken Wings – Oven-baked wings with a tangy BBQ glaze are a protein-packed complement to your chips.
- Air Fryer Pizza Rolls – Quick, cheesy, and perfectly crispy, these bites are a fun addition to any snack spread.
- Simple Cranberry Baked Brie – Gooey, melty brie topped with tart cranberry sauce adds a touch of elegance and indulgence.
- Fresh Cranberry Jalapeno Cream Cheese Dip – Sweet, spicy, and creamy, this dip is a vibrant pairing for chips, veggies, or crackers.
Mix and match for a snack spread that’s perfect for movie nights, game days, or entertaining guests. Your friends and family will thank you!
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Make the Dehydrated Sweet Potato Chips
Step1: Peel both sweet potatoes. NOTE: large sweet potatoes will make larger chips. Chips will shrink at least 50% during the dehydration process.
Step2: Thinly slice sweet potato with a knife or mandolin. ⅛” slice or thinner
Step3: Place the slices into a large bowl. Toss with oil and salt
Step4: Lay sweet potato slices on your dehydrator trays in a single layer.
Step5: Set the temperature to 125°F for 10 hours. After 10 hours, if your chips are still soft continue to cook till crispy, checking every 1.5 hours.
Make the Orange Dipping Sauce
Step1: Zest and juice an orange to obtain ¼ cup of juice and one teaspoon of zest.
Step2: Add zest and juice to a blender or mini food processor. Add minced garlic and onion powder, blend until smooth
Step3: Then add the sour cream and mayo. Blend again till smooth.
Step4: Add salt and pepper to taste.
Step5: If the sauce is too thick, you can add 1-2 teaspoons of water to thin it.
Expert Tips
- Slice evenly: Using a mandolin ensures uniform thickness for even dehydration.
- Storage hack: Store chips in an airtight container at room temperature; they stay crispy for up to 2 weeks.
- Double the dip: The sauce keeps well in the fridge for 3–4 days—perfect for snacking all week.
- Spice twist: Add a pinch of smoked paprika or cayenne to the chips before dehydrating for a smoky kick.
Common Questions
Yes! Bake at 200°F for 2–3 hours, flipping halfway through. Keep an eye on them so they don’t burn.
Avocado oil is ideal for its high smoke point, but olive or coconut oil works too.
Peeling is optional; the skin can add extra crunch and nutrients if you don’t mind it.
Storing Instructions
- Chips: Store in an airtight container at room temperature for up to 2 weeks.
- Orange Sauce: Keep in a sealed jar or container in the fridge for 3–4 days.
Crispy, tangy, and downright addictive, these Dehydrated Sweet Potato Chips with Orange Dipping Sauce are a snack you’ll want to make over and over. Sweet, savory, and zesty, it’s the perfect combination for any occasion.
Did you make these Dehydrated Sweet Potato Chips with Orange Dipping Sauce? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Dehydrated Sweet Potato chips with orange dipping Sauce
Ingredients
Dehydrated Sweet Potato Chips
- 2 Sweet Potatoes peeled, sliced very thin
- 1-2 tablespoon Avocado Oil
- ½ teaspoon Himalayan salt
Orange Dipping Sauce
- 1 Large Orange juiced and zested
- 1 teaspoon Minced Garlic
- 1 teaspoon Onion Powder
- ½ cup Mayonnaise Vegan or regular
- 1/ cup Sour Cream vegan or regular
- Salt and pepper to taste
Instructions
Dehydrated Sweet Potato Chips
- Peel both sweet potatoes. NOTE: large sweet potatoes will make larger chips. Chips will shrink at least 50% during the dehydration process.
- Thinly slice sweet potato with a knife or mandolin. ⅛” slice or thinner
- Place the slices into a large bowl. Toss with oil and salt
- Lay sweet potato slices on your dehydrator trays in a single layer.
- Set the temperature to 125°F for 10 hours. After 10 hours, if your chips are still soft continue to cook till crispy, checking every 1.5 hours.
Orange Dipping Sauce
- Zest and juice an orange to obtain ¼ cup of juice and one teaspoon of zest.
- dd zest and juice to a blender or mini food processor. Add minced garlic and onion powder, blend until smooth
- Then add the sour cream and mayo. Blend again till smooth.
- Add salt and pepper to taste.
- If the sauce is too thick, you can add 1-2 teaspoons of water to thin it.
Expert Tips:
- Slice evenly: Using a mandolin ensures uniform thickness for even dehydration.
- Storage hack: Store chips in an airtight container at room temperature; they stay crispy for up to 2 weeks.
- Double the dip: The sauce keeps well in the fridge for 3–4 days—perfect for snacking all week.
- Spice twist: Add a pinch of smoked paprika or cayenne to the chips before dehydrating for a smoky kick.
Nutrition
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