Mesquite Sweet Potato Chips
These make a great as a healthy grab-and-go snack!
Use a mandoline to slice the sweet potato into 1/8-inch slices (if no mandoline is available, slice carefully by hand). Place the slices in a large bowl. Drizzle the yacon syrup on top and sprinkle the mesquite, salt and onion powder on top. Use your hands to toss well, and separate any slices that may have clumped together. Transfer to several mesh dehydrator sheets, laying the slices down in a single, flat layer. Baste the tops with any additional marinade from the bottom of the bowl. Dehydrate at 115 degrees F (or desired temperature) until crispy, about 6-8 hours. Store in an airtight container to prevent the chips from getting soft.
Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Lay the slices on top of the parchment in a single flat layer, and bake for 90 -120 minutes, or until crispy, flipping over once halfway through. Watch the chips carefully at the end of their cooking time to prevent burning.