Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 341 kcal | 97 kcal |
| Protein | 6.3 g | 1.8 g |
| Fat | 0.4 g | 0.1 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 67.8 g | 19.2 g |
| sugars | 16.7 g | 4.7 g |
| Fibre | 11.9 g | 3.4 g |
| Sodium | 218 mg | 62 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.7 kg sweet potatoes (about 9 medium), sliced thinly
- sea salt to taste
Instructions
- Choose firm sweet potatoes with unbroken skin and no soft ends. A tired one has already started converting its starch and dries to something bendy rather than brittle.
- Scrub them and leave the skin on. The skin holds the slice together as it shrinks, and a peeled round tends to curl into a tube that dries unevenly.
- Run them over a mandolin as thin as the guard allows, and keep the thickness the same across the batch. One thick round among thin ones is the piece that spoils the jar, because it will still be damp when everything else is done.
- Toss the slices with the salt straightaway and let them sit for five minutes. The salt draws a film of water to the surface, and wiping that off before the trays saves an hour at the far end.
- Lay the rounds out singly, not overlapping, and accept that this takes more trays than you expected. Two slices touching stay pale and soft where they meet.
- Dial in 46 °C and count on 18 hours of it. That is a low temperature deliberately, so the natural sugars concentrate instead of browning, and it is why the run is so long.
- Take a chip off, wait for it to cool, and snap it. It should break cleanly with a sharp edge; a chip that bends, or that tastes chewy at the centre, means the tray goes back in for another few hours.
- Store them in an airtight jar in a dark cupboard and eat them within a month. Sweet potato chips pull moisture back out of the air faster than most vegetable chips, so open the jar as little as possible and re-crisp any that soften.
