This isn’t exactly a recipe; it’s more of a snack idea with a million variations on it. I’m in the business of making yummy, healthy treats to eat on the bike. These have saved me on more than one occasion.
This spring, I’ve embarked on two long, but not outrageously long, mountain bike races in the 15-40 hour range. These routes have had minimal re-supply options so I’ve started both with all the food I’d need, plus ‘emergency’ calories. When I do the math, this means that I’m carrying 6,000-10,000 calories on my back. Given that both these races were in the desert with high temperatures, the major challenge is to pack a variety of foods so that regardless of what my stomach is craving (salty, sugary, juicy), I always have something that looks appetizing. I’m a champion eater when sitting in front of my computer, but on the trail, I’ve been known to get finicky.
Enter home-made Sweet Potato Chips. Sweet potatoes are an excellent source of carbohydrates, easy to package up in small zip-loc baggies, and can be made with a variety of toppings to satisfy even the pickiest eaters. My two favorites are my sweet variety and my savory variety.
I hand-slice the peeled potatoes, as thin as I have the patience for (a mandolin slicer also works well), then toss them in whatever mixture of spices and fats I’ve chosen for the batch. A big zip-lock baggy works well for this, as does a Tupperware with a secure lid. Then I put them in a food dehydrator overnight and let them dry. If you don’t have a dehydrator (aside from buying one, they’re awesome), lay the slices flat on a non-stick pan and bake in the oven at 400 F for 25-ish minutes (I know, scientific) or until crispy. Flip them over halfway through the baking process.
I generally put 2-3 potatoes per batch and the results last me a good little bit of time.
Sweet Sweet Potato Chips Toppings
- Butter (Melted, enough to lightly coat the chips you’re making)
- Cocoa powder
- Smidge of salt
Savory Sweet Potato Chips Toppings
- Olive oil to lightly coat chips
- Salt – Copious Amounts
- Black Pepper
- Cayenne pepper – Das