Preheat oven to 475°F. Wash ube and prick skin with a fork. Place on a parchment-lined baking sheet. Bake for 40-60 minutes until fork tender. Allow to cool.

Once cool enough to handle, peel off the skin with a potato peeler. Try to avoid wasting too much flesh.

Mash the peeled ube thoroughly with a fork or potato masher until smooth.

Spread mashed ube in a thin layer on dehydrator trays lined with non-stick sheets. Dehydrate at 113°F for 8-12 hours until dried and brittle.

Break ube chips into pieces and grind into a fine powder using a food processor or blender.

Store homemade ube powder in an airtight container for up to 6 months at room temperature or 1 year in the freezer.