A note from Joanas
My intention with these adaptogenic sweet potato chips is to create an indulgent and easy snack. One of my favorite ways to unwind from my day is to snack on potato chips. I just love them! Who doesn't? So I thought — why not create super easy chips at home.
Sweet potatoes are nourishing and satisfying, and when you dehydrate them slowly you keep much of that goodness in the chip. I decided to season them with Sun Potion's Ashwagandha because its earthy, slightly bitter note plays beautifully against the sweetness of the potato. Have as many as your soul is craving.
Ingredients1 medium sweet potato 1 tbsp. coconut oil ¼ tsp. Ashwagandha ¼ tsp. turmeric 1 tsp. pink Himalayan salt |
MethodSlice the sweet potato into very thin, almost translucent rounds Rinse the sweet potatoes in a large bowl of water Drain and repeat the rinse 3 times Toss the sweet potatoes with coconut oil, Ashwagandha, turmeric and salt Place the chips on mesh screens and sprinkle salt over them again Dehydrate at 118°F for 24 hours, or until crispy and dry* *If you do not have a dehydrator, place them in the oven at 250°F for 2 hours or more, flipping once during baking to make sure they crisp on both sides |
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Going further with Ashwagandha... (a note from the Sun Potion team) Considered one of the most important herbs in Ayurveda (Ayur = life, veda = science or knowledge), Ashwagandha is a classic adaptogen with a long history of traditional use. In Ayurvedic tradition it is known as a rasayana — a rejuvenating tonic — and it is traditionally used to support the body's resilience and a sense of steadiness through a demanding day. Its name translates roughly as “the smell of a horse,” a reference both to its earthy aroma and to the strength it was traditionally associated with. For all these reasons and more, we love Ashwagandha and are grateful to this plant — added to sweet potato chips, heavenly! |
Frequently Asked Questions
Do I need a dehydrator?
No. An oven at 250°F for two hours or more works, flipping once so both sides crisp. The dehydrator gives a more even, more delicate chip.
Why rinse the slices three times?
Rinsing washes off surface starch, which is what keeps the chips from going gummy and helps them crisp.
Can I taste the Ashwagandha?
A little — Ashwagandha is earthy and faintly bitter, which is exactly why it works against a sweet potato. A quarter teaspoon across a whole batch is subtle.
How thin should the slices be?
Almost translucent. A mandolin is the easiest way to get there and to keep them even, which matters for crisping.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Melissa O Brien
Hello! Do you distribute in Ireland I will soon start my own beauty wellness website for clients and I would love to know more about what you have linking to the skin 🙏🏼
Looking forward to your reply!
Thank you
Melissa