Dehydrated Sweet Potato chips with orange dipping Sauce

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Dehydrated Sweet Potato chips with orange dipping Sauce

Crunchy, naturally sweet, and perfectly paired with a tangy orange dipping sauce, these Dehydrated Sweet Potato Chips with Orange Dipping Sauce are the ultimate snack upgrade. Made with just a few simple ingredients—sweet potatoes, avocado oil, and a zesty citrus dip—this recipe is healthier than fried chips, totally addictive, and perfect for parties, movie nights, or anytime cravings strike. Simple to make, easy to store, and packed with flavor, these chips will quickly become your go-to snack!

Prep Time10

Cook Time10

Total Time10 9

Course: Appetizer, Snack

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 321kcal

Author: Danielle Wolter

Equipment

1 dehydrator
1 mixing bowl

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.

Video

Notes

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