Sweet potato vegetable chips are a great healthy alternative to regular corn-based chips, especially if you’re not eating organic varieties. In the US, around 90% of the corn grown is genetically modified, or GMO, so good chance those big business food company chips are made with them, amongst other ingredients your body and liver have no idea how to process and can cause stress to the system and sub-systems. If you do eat chips, opt for organic varieties as they do not contain GMO ingredients.
Ingredients:
2 Sweet Potatoes
1/2 cup coconut oil (melted)
Pink salt and Pepper to taste
Optional: Chili powder for a kick!
Directions:
1. Set your oven to 425 degrees F
2. Slice your sweet potato, raw, into thin 1/8th inch thick slices.
3. Add all to a bowl with your seasoning and coconut oil (see above). Mix really well with your hands (the fun part!)
4. On two baking pans, lay down parchment paper and your sweet potato slices in rows (see above).
5. Bake at 425 F for 20-25 minutes, or until they just start to brown and become crispy (see pic below).
Serve your sweet potato chips with your favorite homemade guacamole, hummus, baba ganoush, or whatever you prefer. I like to squeeze fresh lime and chili powder on mine. Delicious!
Enjoy!
Hi! Made these a couple of times but I find that after a short time, they loose crispyness and become a bit blant. Is there any trick to prevent this?
Hi Elena, yes this can happen if they sit around for while. I usually don’t meal prep a big batch for the week per say, but here’s a few thoughts: 1) make sure they’re really thin. the thinner they are like a “chip”, they’ll stay crisper longer. 2) if they ever become bland, you can simply re-season with sea salt, pepper, garlic powder..whatever you choose. 3) if they aren’t too crisp/colored, try putting them under a broiler and keep your eye on them, flipping them so each side gets some heat/color…sort of like if you took a tortilla and put under a broiler to crisp up. Hope this helps 🙂