My paleo challenge is in full swing and I need a snack. What to eat, what to eat…I need something with a crunch. We’ll I just got a new mandolin slicer, so lets make endless amounts of sweet potato chips! I’ve seen many renditions of sweet potato chips, so be creative with your toppings! Add in a little curry powder, maybe some cinnamon, salt and pepper, garlic powder, rosemary, shaved parmesan, etc. I’m sticking with the classic salt and pepper.
Dee’s Easy Peasy Sweet Potato Chips
- 2-3 medium sized sweet potatoes
- 1 tablespoon of melted coconut oil per sweet potato (in this case I used 3 tbl for 3 sweet potatoes) You can also use olive oil here.
- 1 tablespoon of salt and pepper
Peel your sweet potatoes, and chop off the ends.
Using your mandolin slicer to slice your sweet potatoes. You can also use a knife to thinly slice your potatoes, but be very careful!
SWEET POTATOES FOR DAYS!
Melt your coconut oil and drizzle over your sweet potatoes. Add half tablespoons of salt and pepper. Toss sweet potatoes with your hands. Add second half tablespoons of salt and pepper. Toss again.
Lay out a piece of tin foil on your cookie sheet (you are probably going to need 2 or 3 cookie sheets depending on how many sweet potatoes you used) and spread out your slices. Make sure they don’t overlap each other; this will allow them to cook more evenly and crisp up.
If you have a cooling rack, you can also use that on top of the cookie sheet (see below). This helps to really dry out the slices.
Pop into a pre-heated oven on 350 degrees and bake for about 15-20 minutes. Keep in mind that olive oil and coconut oil cook a little differently. So depending on your oven, keep an eye on your sweet potatoes so they don’t burn. You can increase the degree up to 400 too, but again keep an eye on them, cause you don’t want them to burn.
Once you take them out of the oven, move the piece of tin foil to a cooling rack.
Enjoy by themselves or dip them in some guacamole.