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Recipe: Ginger Sweet Potato Chips

By Ritamarie Loscalzo


What better way to get vegetables on the run than those “disguised” as chips. It doesn’t get much better than this! Here’s one recipe that’s easy to make and loaded with nutrition.

If you have blood sugar concerns, make sure to test to see if this will work for you.  What other vegetables could you use like this?

Ginger Sweet Potato Chips


  • 1/2 pound thinly sliced sweet potatoes
  • 1 Tbsp olive oil (optional)
  • 1/2 tsp whole unrefined sea salt
  • 1/8 tsp ginger powder
  • 2 1/2 tsp wheat free tamari, coconut aminos, or sole salt water*
  • 1/4 tsp ginger juice
  • 1 tsp orange juice
  • 1/2 cup date paste (optional), or chia gel with stevia drops to your taste
  • 1/2 tsp onion powder
  • 1/2 tsp gomasio


  1. Peel and thinly slice the sweet potatoes using a mandolin or the 2 mil slicing plate of a food processor.
  2. Combine all ingredients except the sweet potatoes. Mix well.
  3. Gently toss the sweet potatoes with the mixture to coat evenly. The potatoes will begin to soften as you lightly massage them.
  4. Place on mesh dehydrator sheets. Place on trays in single layers.
  5. Dry at 115° F for approximately 12-24 hours until completely dry. Allow to cool completely before storing in an airtight container.

*Sole salt water – This is used in some recipes as a liquid salt substitute for tamari. It‘s made by placing a Himalayan salt rock in a container and covering it with water. Allow to sit at room temperature until the rock dissolves. Store the sole water in a glass jar.


This recipe is from my Dried and Gone to Heaven Recipe Book.

Please Comment: What are your favorite dehydrator recipes?

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Medical Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Ritamarie Loscalzo, drritamarie.com, and the experts who have contributed. We encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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  1. Sharon Wegner on December 7, 2016 at 11:38 am

    Dr. RM, how many servings in this recipe?

    • Lynn Johnson on December 8, 2016 at 1:27 pm

      Hi, Sharon! I think this answer depends upon how much you can handle! 🙂

      If you don’t eat them all right away, I would say that 2 people could handle this. Parcel them out to have as a treat.

  2. Laura on December 8, 2016 at 11:10 am

    Can you use a regular oven at 115 degrees F if you don’t have a dehydrator (which I would love to have when I can afford one)?

    • Lynn Johnson on December 8, 2016 at 1:23 pm

      Hi, Laura! Some convection ovens can get close to that temperature, but most do not. What you can do is put your oven at its lowest temperature, then crack open the oven door to let some of the heat out. Some people have even put a small fan in front to disburse some of the heat.

      I bought my first dehydrator at a garage sale for $20. Look on Craigslist or other sites for good deals like that. It’s a great way to start dehydrating.

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