Baked Sweet Potato Chips

I am always looking for healthy snacks and prefer salty and crunchy over sweet snacks. I am not a cookie or cake kind of girl but find from time to time that I crave salty popcorn or chips. Since neither popcorn or chips have a healthy nutritional profile, I have bought bags of baked vegetable chips, but they are expensive. I recently experimented making baked sweet potato chips and was surprised how easy and inexpensive it was. I found that you need a mandolin to slice the potatoes thin enough, and it is important to turn the potato slices over halfway through the baking process, but apart from those two important tips, it is an easy way to make a healthy snack.

The baking period is rather long as you keep the oven temperature low to prevent burning the thin slices, but the chips do stay crisp for a couple of days if stored in an airtight container, so you can prepare them ahead of time. I just tossed my slices with olive oil and sea salt, but I think they would be tasty tossed with some Mexican spices such as cumin and chipotle pepper powder. I also plan on baking other veggie chips such as beets, parsnips and celery root.

Why Healthy

  • Sweet potatoes are true superstars. They’re loaded with carotenoids, vitamin C, potassium, and fiber.
  • Baking rather than frying helps to keep these chips low fat.

 

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Baked Sweet Potato Chips

Yield: Serves 4

Prep Time: 20 mins

Cook Time: 2 hrs

Ingredients:

2 Organic Sweet Potatoes, Scrubbed With Skins On
3 Tablespoons Olive Oil
1/2 Teaspoon Sea Salt

Directions:

Preheat oven to 250 degrees F (121 C) and position oven rack in the center of the oven.
Rinse and dry your sweet potatoes thoroughly and slice them with a mandolin.
Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt.
Lay out in a single layer on a baking sheet covered with parchment paper, and bake for about 1 1/2 to 2 hours, turning the chips once at halfway point to ensure even cooking.
Remove once crisp and golden brown. (Some may feel a little soft in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling.)
Serve immediately.

 

One Response to “Baby Kale Salad With Marsala Mushrooms”

  1. Anita — March 8, 2012 @ 5:23 pm

    This looks wonderful! I just bought mushrooms yesterday, and I have arugula on hand. I’m going to try making this combination today.

    [Reply]

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