Everybody loves chips, right?
But how much better would you love them if you new that they were also good for you?
I don’t know about you, that feeling good about what I eat makes it taste a whole lot better!
That’s why I love making my own chips so much. Granted, it doesn’t happened all that often, but it’s fun when it does!
See, unlike the chips you see in the snack aisle of your grocery store, these chips are made with nutrient-dense sweet potatoes, tossed with healthy oil, and a little big of sea salt before being baked crispy.
So much goodness in one little snack!
Sweet potatoes come in a several fun colors, each with its own unique characteristics.
- Purple sweet potatoes are low moisture, and somewhat brittle, and make the prettiest chips you’ll ever see.
- Orange sweet potatoes – well, there are so many different orange varieties, that it’s hard to pigeon hole them, but in the stores, you’ll mostly find Georgia Jet and Beauregard. bot of which are less starchy, and more sweet. Orange are my favorite for making sweet potato casserole.
- White sweet potatoes are perfect for your kids who think they won’t like sweet potatoes – their resemblance to regular potato chips will help convince them to give your chips a try. They’re taste and texture is also the most like irish potatoes as well. Other than making chips, my favorite thing to do with white sweet potatoes besides, well, everything, is making thyme roasted sweet potatoes.
In these pictures, you can see that I mixed the purple and white sweet potatoes that my husband grew, with the orange sweet potatoes that my mother-in-law picked up at the farmer’s market.
They were too pretty not to!
Okay, so let’s get down to business and make these chips!
How To Make Sweet Potato Chips
- Preheat oven to 300º
- Wash or peel sweet potatoes
- Slice thinly - I like to use the slicer attachment on my food processor to make quick work of this part!
- Toss sweet potato slices with oil and salt, doing your best to coat every piece with oil.
- Spread sweet potatoes out on two cookies sheets, making sure the pieces don’t touch.
- Place cookie sheet in center of oven and bake for ten minutes.
- Flip chips over, and bake for another ten minutes. This part can be time consuming if you flip them one-by-one, but you can speed it up by placing a second cookie sheet upside down on top of your first one, then invert the whole thing. Place the second cookie sheet, which now holds your flipped chips back into the oven.
- Remove from oven and let cool for a few minutes before eating to crips up.
- Once completely cool, store in an air-tight container.
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