Marmalade Orange Cinnamon Potato Chips: Raw Recipe by Chef Bryan Au

Wednesday May 23 | BY |
| Comments (5)

If you love potato chips, want a healthy version, or want to convert a new person into raw foods, this is one of the best recipes to do it with!

The Marmalade Orange Cinnamon Potato chip is so amazing. It’s crispy and crunchy, with a gourmet, fancy, all-new flavor. The orange zest will actually caramelize in the dehydrator, while the coconut sugar and cinnamon taste amazing together. This recipe makes a great appetizer or snack. If you want to show people how amazing raw can be, feed them these!

Serves: 2 to 3

Total prep time: 12 to 14 hours
(Prep before dehyrating: 10 minutes of dehydrating)


1 Organic Russet Potato
1 Organic Lime
A Few Tablespoons of Organic Olive Oil
1 Organic Orange zested with a zester
A Few Tablespoons of Coconut Sugar
A Few Tablespoons of Organic Cinnamon


  • Have 3 plates or bowls in front of you to use.
  • Wash and take out the eyes of the potato and scrub them clean.
  • Using a ceramic mandolin on 1.3 setting, VERY CAREFULLY slice the potato into super thin, paper-like slices onto one plate.
  • On 2nd plate, squeeze lime juice, which we use to keep the potato color fresh as well as to add flavor. Lemon juice does not work—only lime juice.
  • On the 3rd plate, drizzle some olive oil, which we will use to coat the potato slices.
  • Slather or coat both sides of each potato slice with the lime juice.
  • After both sides are coated with lime juice, coat both sides with olive oil by dipping into the next plate with the olive oil on it.
  • Place all potato slices on a dehyrator tray.
  • Using a Zester, which is like a fine grater, zest the orange skin onto each potato chip.
  • Sprinkle the cinnamon and the coconut sugar on top, then put into the dehydrator at 118′ or 115′ degrees and dehydrate for 12 to 14 hours. Do not over dehydrate.
  • Serve, eat, and enjoy, or store in airtight containers. They will last about 1–2 months.
Chef Bryan Au

Chef Bryan Au

Bryan Au is known in the media as Celebrity Eco Chef Bryan Au. He has been promoting raw food for 12+ years and is one of the best Raw Chefs in the World, inventing balanced, correct raw foods that do not have high levels of mycotoxins or mycotoxic ingredients in the recipes. Chef Bryan Au has followed rigorously all of Doctor Gabriel Cousens’ research, recommendations and advice.

Chef Bryan is the author of the RAW STAR Recipe book, which was named the #1 Best Vegetarian/Vegan Cookbook Award in the USA 2012 by The Gourmand World Cookbook Awards. Read more about Bryan at his website, Raw Star Recipes.


Comments are closed for this post.

  1. Ellen says:

    How do you make coconut sugar? :/

  2. Lilith says:

    Ellen, you buy it! 😉

    But can you eat raw potato?! 😮

  3. I have never tried chive blossoms, but from everything that I have read, they are indeed edible! My chives haven’t blossomed yet, but when they do, I am definitely going to try them out. I am sure they will look stunning, and taste great as well. And that is a cool piece of advice about the sunflower seeds. I can’t wait to try it! I love pine nuts, but they have gotten SO expensive that they don’t even sense to use, in large quantities at least. Last year, when I harvested my basil to make pesto, I spent something like 60 bucks on pine nuts. Ouch!

  4. George says:

    An interesting and intriguing use of the “humble spud”, but I am also wondering about eating raw potato. I seem to recall hearing that they are one vegetable that should be cooked because of the arsenic in their composition. I would also imagine that you would have to consume a massive amount to get a toxic amount of Arsenic!

  5. lizzy says:

    what does raw potatoe taste like?

    Comments are closed for this post.