sweet potato chips

Sweet or salty?  What have you found most difficult to give up since ‘going Paleo?’   For me…it’s CHIPS!  Oh dear potato chips…how I love thee, but hate thee at the same time.  You are so savoury on the palette, but make me feel like complete $hit after I have devoured you!  As I have mentioned before, I am really not much of a sweet tooth gal in the least, but hold any craving for that sodium filled crickly bag.  Yes, you guessed it ~ Ruffles chips, good ol’ Miss Vickie’s, or any other kind of chip for that matter.  In the moment, they are so delicious.  I have even caught myself fully licking the seasoning off them (secretly hoping that no one is looking).  Afterwards, is a completely different story.  Don’t chuckle too hard…I know you have all done that, or even worse, strategically ‘cherry picked’ through the bowl of chips to find the ones completely caked in the most seasoning!

When I do get that craving, which isn’t really all that often, I say to myself, there must be an alternative that is equally as satisfying.  Aside from the obvious convenience of just walking into the nearest variety store, choosing your flavour and paying at the counter; this “homemade” version isn’t that much more complex.  This snack is simple and in my opinion WAY more delectable!  I am not even kidding…I have made many batches of these, consisting of different flavours and literally have had a hard time keeping them in the bowl for long, because they are so damn tasty!

Tip~ think of your biggest vice…how can you “paleo-ize” it, or make something in YOUR kitchen that is similar, yet TONS yummier and way more nutritious!?!  It’s totally doable, but just might take a little more thought.  Get thinkin’…experiment a little…

sweet potato chips
Print
Recipe type: appetizer, snack
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Ingredients
  • coconut oil – I used Bali’s Sun
  • 3 large sweet potatoes or more (depending on size of batch you want to make)
  • coarse sea salt and fresh ground pepper to taste
  • other spices/herbs – cinnamon, rosemary, cumin, cayenne, curry etc…(you get the idea!)
Instructions
  1. wash and peel (preferable – I forgot!) the sweet potatoes
  2. thinly slice the sweet potatoes as evenly as possible – I used a mandoline slicer (seriously one of the best inventions and most solid purchases that I have made for the kitchen yet…love this thing!)
  3. use a silicone brush to coat the baking sheet with coconut oil
  4. continue by brushing the sliced sweet potatoes with more coconut oil (be fairly generous here)
  5. bake in the oven @ 350 for 30 minutes, turning regularly (time may vary slightly depending on oven)
  6. they are ready once they turn golden brown
  7. let cool for 10-15 minutes on a wire rack (this helps to make them more crispy)
  8. enjoy!
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Haven’t tried using coconut oil?  Try it!  It will change your life…believe me.  Subtle, yet a hint of flavour.  Ability to sustain high heat while cooking.  Overall…amazing!  Love it…love it…love it! 

Also, if you don’t yet own a madoline slicer, I would highly recommend getting one.  It really does make slicing and dicing much easier!  I have two.  The basic one I have is the OXO Hand-Held Mandonline Slicer and the more complex (fancier) one I have is the Borner Germany V-Slicer Plus Mandoline .  Both of them are fabulous!

About Cindy
Living life and eating paleo styles. Thrive on helping people become more healthy and in tune with their body. Enjoy creating recipes that are made with LOVE.

Comments

  1. Jason says:

    I tried making my own sweet potato chips last night, too. I only used olive oil (but used a mandolin). It seemed the chips took quite long to cook, and when they finally did get crispy, they went gold to black in a matter of moments! Maybe the trick is to let them dry and get crispy on the wire rack?

  2. Renee says:

    I just finished eating some but I did them a bit differently. I took a previously baked sweet potato I had leftover from dinner the other night. It was quite soft. I peeled it and ate the peel. Then I thinly sliced the sweet potato and laid it in a single layer not touching on foil I had brushed with coconut oil. It was a small sweet potato and probably made about 14 chips. I put it in the oven at 300 for about 1 1/2 hours, checking every 30 minutes or so. I used my toaster oven which I don’t think gets as hot as a regular oven so it took a long time. I had meant to sprinkle them with cinnamon but I forgot, so there was absolutely nothing on them. They were seriously one of the best things I’ve ever eaten. Some were chewy and some were crispy – they were amazing either way.

  3. Gianna says:

    I love this recipe — it’s simple and delicious. I like experimenting with the thickness of the sweet potato slices, and have found that my favorite results in a “chip” that’s both crisp and chewy. Very yummy, thanks. I shared it so others can enjoy, too.

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