Paleo Sweet Potato Crispies
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Sweet potato fans, you're going to love these sweet potato crispies! Perfect for topping Paleo chili, taco meat, soup, salad, scrambled eggs, fish tacos, breakfast tacos, and more. Yum!
  1. Choose 1 small to medium sweet potato per person.
  2. Shred sweet potatoes in the food processor. No need to peel, especially for organic or homegrown potatoes.
  3. Optional (recommended for oven baking): toss shredded sweet potatoes with a bit of melted coconut oil and season with unrefined sea salt and ground black pepper.
  4. Dry in a dehydrator at approximately 135 degrees for about 4-6 hours or overnight.
  5. Alternatively, bake in the oven on a rimmed cookie sheet at 400 degrees for 20-30 minutes, flipping once and removing browned crispies from around the edge.
When dried in the dehydrator, I store sweet potato crispies in an air tight jar or container in the pantry and serve them at room temperature. When baked in the oven, I tend to store sweet potato crispies in the fridge and reheat before serving.

We like them both ways. It all depends on what's going on in my oven or dehydrator, and on how much time I want to spend babysitting these crispies. The dehydrator is totally hands-off. Oven-baking requires more attention to prevent burning.
Recipe by Yankee Homestead at