Thanks to my inability to limit my grocery list to what I truly need, I was left with way too much food this weekend. I knew that I needed to take advantage of the opportunity and make a ton of new recipes. I’ve always wanted to like sweet potatoes, but I never have. I guess I’ve figured out how to like them because these chips are incredible. They’re perfectly:
oily (but not too greasy)
I’ve finally found a way to get the amazing nutrients into my body that sweet potatoes have to offer. What better way than in chip form? I highly recommend dipping these chips in guacamole or just some crushed avocado. Avocado pairs very nicely with sweet potatoes. So does hummus. I also imagine that you could use these to make really good nachos. I will for sure try that some time.
If you’re looking to make a healthier alternative to oily, salt potato chips, try making a batch of these delicious and nutritious sweet potato chips!
- 2 medium or 1½ large sweet potatoes, thinly sliced
- 2 Tablespoons olive oil
- ¼ teaspoon sea salt
- 1 teaspoon onion powder (optional)
- Preheat oven to 250 degrees F.
- Rinse sweet potatoes and dry thoroughly. Once dry, with a very sharp large knife, cut sweet potatoes into slices as thin as you possibly can. Throw away any pieces that are too thick.
- In a large bowl, toss sweet potato slices, olive oil and sea salt until they;re completely coated.
- Spread out slices evenly on a cookie sheet or large baking pan.
- Bake for 1 hour and 45 minutes to an hour, or until dark and crispy. (They will harden a bit after cooling.)
- Let cool. Save in an airtight bag in room temperature.