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Lay out the sweet potato rounds on the dehydrator trays. Prepare the dehydrator. Dehydrate your chips. Cool and store.

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Make sure they are only one layer thick, and that the sweet potato pieces aren't sitting on top of each other. They won't dehydrate evenly if they are overlapping. Replace the dehydrator trays one at a time, stacking them on top of one another. Turn on your dehydrator. For a quicker dehydrating method, set your dehydrator to 145 F (63 C). For raw sweet potato chips, set the dehydrator to 115 F (46 C). For the quicker method, dehydrate for about 12 hours, or until the desire crispiness is achieved. For the slower, raw method, dehydrate for 20 to 24 hours. When there are only a few hours left in your estimated dehydrating time, check on your sweet potato chips every hour or so to ensure you don't overcook them. When your dehydrating time is up and your sweet potato chips are crunchy enough for your liking, let them cool on the trays. When they reach room temperature, put them in an airtight resealable bag, mason jar, or other container. Properly stored dehydrated food, especially without oil, can last for about a year.