Wash and dry your sweet potatoes, and then cut in 1/4″ inch thick slices {cut the potato lengthwise}. One simple trick is to make one lengthwise cut and then lay the sweet potato with that cut down to make your remaining cuts to keep it from rolling around.

Place the potatoes on your dehydrator racks, leaving space in between each slice. Set your dehydrator’s temperature according to your manual, and dehydrate for about 10 hours.

You can bake these in the oven if you don’t have a dehydrator. Bake them for about 3 hours at 250F, flipping halfway through cooking.

Place in Ziplocs or a sealed container in the fridge for up to 2 weeks.