Do you ever have a sweet and salty craving? I’ll raise my hand first to say, I do! I know I’m not alone in this and the food industry utilizes this to their advantage, which is why there are so many processed sweet and salty snacks in our grocery stores!
To satisfy this craving, most people will go toward store bought potato chips that contain artificial ingredients, MSG, food coloring, refined highly-processed oil, are high in sodium, and more. This type of snack is a sure-fire way to feeling sluggish and is a missed opportunity for foods that actually make us feel amazing without losing the flavor.
When wanting to make the switch to whole foods, one of the things that can be a real struggle is getting over eating processed foods like potato chips. I want to encourage you by saying that there are definitely real and whole food options that you can love just as much!
The more real-whole foods you eat and the longer you eat them, the less appetizing and satisfied store-bought potato chips will make you feel. So let me give you a healthy option that only requires 1 sweet potato, avocado oil, and seasoning. Piece of cake. I’ve posted the recipe below and hope you’ll give them a go! We especially like them dipped in Homemade Ranch Dip (oh…if you love the processed stuff, you’ll want this recipe. It takes me 22 seconds to make. Stay tuned!).
Because snacks are so important in my life (hello, kids.), I’m assuming they are in yours too. I’ve put together a
list that you can print off and tape to your fridge or inside your pantry door. Not only is this a great refresher for healthy snack ideas for me, but it really helps my kids find snacks as well! I hope you find it as useful as we do.
Here is the sweet potato chip recipe, but it can be printed more easily here!
Sweet Potato Chips
- One whole sweet potato (medium size)
- 1 tablespoon avocado or coconut oil
- Seasonings: cumin, chili powder, salt, pepper and garlic powder
- Preheat your oven to 300 degrees.
- Slice your sweet potatoes as thin as possible but not so thin that you can see through them. One sweet potato makes a lot. They are also very healthy for you – full of fiber, antioxidants, vitamins and minerals. And they have a sweet taste to them so… I love them!
- Put your sweet potato rounds in a bowl and coat them with about one tablespoon of avocado or coconut oil. This can also prevent your sweet potato chips from getting soggy. I prefer oils with high smoke point and aren’t processed. Avocado and coconut oils are great for sautéing and baking in the oven. I love avocado even better than olive oil because of its flavor.
- After you’ve coated your sweet potato rounds with oil, it’s time to put in your seasonings. This can be really fun because you can just add all different kinds of seasonings that you like. If you like garlic, do it with garlic powder, some cumin, salt and pepper – that would be delicious! The options are endless for this. Personally, I prefer putting a little bit of cumin and garlic powder in it. We also like pink Himalayan salt because it has minerals and has no additives like some other well-known salts.
- After you’ve mixed that really well, you’re going to put it on a sheet pan with a piece of parchment paper with a wire rack. This is what helps it to get crispy. Lots of times people will make these ingredients and they get soggy. One of the key things to remember when making sweet potato chips is to do it on a wire rack. Cooking them at a low temperature for an extended period of time is also a good trick.
- Bake these at 300 degrees for 40 minutes. I know it’s a long time but this is how you’re getting them CRISPY. If you do these at a high temperature and for a short period of time you’re basically roasting them and they’re going to taste like roasted vegetables but just round.
- After 40 minutes, open your oven and check it to see which ones have curled up. Take those ones that look like they have rounded up already. That’s how you know they’re done and crispy. Allow the other ones if they need to be cooked longer. You don’t have to flip them over because you’ve done them on a wire rack.
These sweet potato chips can last for a few days in the fridge, however, they are best as soon as they get out of the oven because that’s when they are the crispiest. You may put them in the fridge for later, they will just not be crispy.
This recipe was adapted and then revised. Original recipe from Chocolate Covered Katie.
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