Peel and wash sweet potatoes and slice in even pieces using a mandoline or food processor. To ensure the chips cook evenly, do your best to cut them evenly or some will over dry while others not dry enough.
Place sliced sweet potatoes into a large bowl combine with olive oil, chives and sea salt.
Mix with your hands and make sure sweet potato is covered fully.
Place sweet potatoes in a single layer on dehydrator sheets. If you have any chives left in the bowl, add them to the tops of your sweet potatoes.
Dehydrate on 135 for 4-5 hours.
The olive oil will add a little healthy fat to your chips, while helping the chives stick. However, they’ll give your chips a less “crispy” texture and more of a dry crunch. If you want more of a crisp texture, swap out the olive oil for water.