Paleo Sweet Potato Chips

Hello Friends,

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


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