Description
If you’re looking for a tasty and nutritious snack, these sweet potato chips are the way to go. Packed with flavor, plus a ton of nutrition benefits like antioxidant Vitamins A & C and gut nourishing fiber, these chips are a delicious (and easy) alternative to store-bought versions. In this step-by-step guide, I’ll walk you through the process of creating crispy sweet potato chips that will satisfy you – mind, body, and soul.
Ingredients
2 medium sweet potatoes, cut into thin rounds (I used the second thinnest setting on my mandolin approximately ⅛” thick)
1–2 tbsp avocado oil or avocado oil spray
Pepper
1 tsp paprika
½ tsp garlic salt
Instructions
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Preheat the oven to 425 F and line a baking sheet with parchment paper.
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Toss the sweet potato rounds in the oil, salt, pepper and paprika. Lay out in a single layer on the baking sheet so the chips can crisp up.
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Bake for 15 to 20 minutes or until crisp on both sides, flipping halfway through.
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Serve with a dip (I love it with my high protein cottage cheese dip) or use them to make sweet potato nachos.
Notes
Cooking times will vary depending on the thickness of the sweet potato rounds. If you cut them paper thin, you will want to set a timer for 5 minutes to make sure they don’t burn. If thicker, they will need longer than the recommended time to crisp up.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes