Looking for a yummy substitute for the potato chip? Look no further! Homemade sweet potato chips are just as delicious (if not more delicious) than the traditional oily, carbo loaded, and oftentimes too-salty form.
These homemade sweet potato chips are loaded with vitamin A and C and baked low and slow for that even crisp you’ll find yourself craving constantly.
The best part is that the flavor combos are endless! They already taste delicious with a sprinkle of salt but if you’re looking to up your flavor game (or impress your guests) you can spice them up with a little cayenne or paprika, create a savory treat by topping with fresh herbs or Parmesan cheese, or for a sweet indulgence, sprinkle sugar or even dip in dark chocolate once rested and cool.
This recipe is super easy, low-maintenance, and perfect to make and bake when you have a bunch of house chores to cross off on your to-do list but still want to have a healthy and delicious snack ready when you are. Make these is bulk and eat throughout the week, serve them alongside your favorite dips (we suggest classic hummus, green pea and edamame hummus, or the best guac ever) the next time you host guests, or enjoy as a quick snack or dinner side.
Whichever way you enjoy them, bake them low and slow and guarantee yourself the perfect snack.
LOW AND SLOW BAKED SWEET POTATO CHIPS RECIPE
Prep time: 10 min | Cook time: 2 hours
2 organic sweet potatoes
2 tbsp olive oil
¼ tsp sea salt
- Preheat your oven to 250 degrees fahrenheit. While your oven preheats, rinse ang thoroughly dry your sweet potatoes.
- Use a mandolin to slice sweet potatoes (leave the skin on!) and lightly coat with olive oil and a touch of salt.
- Evenly lay out sweet potato slices on a baking sheet and bake for 2 hours or until crisp and golden brown. Flip at the halfway point for even crisping!
- Take them out of the oven, rest or 10 minutes, and serve!