Okay, so it goes without saying that I have a husband who LOVES chips. We don’t have them in our house often but when we do it’s like the movie… Gone In 60 Seconds.:)
I thought I would give making them a try last night to see if I could come up with a “healthy” chip that would pass the Chip Connoisseur’s specifications and make me feel a little better that he’s not eating garbage. Mission successful! Let me start by saying that these are tasty low-glycemic treats that rival restaurant sweet potato chips and are far better than sweet potato chips out of a bag.
You can try these with an organic seasoning salt for a more savory flavor or lightly sprinkled with cinnamon for a sweet treat. I made ours with Himalayan sea salt and they were delish!
4 organic sweet potatoes – try to get the “straight ones” for a more uniform cut.
2 tablespoons melted organic coconut oil
Himalayan sea salt to taste
- Preheat your oven to 400 degrees.
- Use a mandoline slicer to cut your potatoes into thin 1/8” coins.
- Place a small dab of coconut oil (1/4 a teaspoon) onto a rimmed baking sheet and “grease” the sheet. A little goes a long way!
- Place sweet potato rounds on the parchment paper.
- Melt coconut oil and use a pastry brush to lightly brush some coconut oil on top of each sweet potato round. If you don’t have a pastry brush you can use the back of a spoon to lightly brush some coconut oil onto the chips.
- Sprinkle salt on top.
- Place in the oven to bake for around 10 minutes. Flip sweet potatoes over and bake for another 5 minutes or until edges are brown and have curled up a bit.
*If you like your chips a little thinner (crispy) adjust your mandoline and reduce the baking time by a few minutes.
Enjoy this healthy spin on a tasty treat!
Love and hugs,
Donna and Daniela