Create a lightly salted naturally sweet, healthy crunchy snack! These baked sweet potato chips are scrumptious and offer fantastic flavor…
In the past we’ve made our own potato chipsfor several reasons- such as controlling the ingredients, the price of traveling to the store when we lived twohours away from one, or just enjoying the flavor of whole foods. I don’t know why we didn’t try these sooner, but since our family committed to the whole30 challenge, we started craving something different for a snack item than a piece of fruit or a hard boiled egg. Thus, the baked sweet potato chips were born!
Chipotle Powder, Paprika, Cinnamon *Optional*
Scrub the potatoes clean, slice them with a mandoline slicer on the thinnest slice option available. Don’t bother peeling them, you won’t notice the peels once they’re baked and it’s a waste of time.
Place the slices on a piece of parchment paper or on a cooling rack placed on a cookie sheet. (This allows the chips to cook evenly on both sides, resulting in a nice crisp chip!).
Spritz the potato slices lightly with olive oil. We use a Misto sprayerfor this, it’s a great alternative to those store-bought cans of non-stick spray. The misto is resusable and ensures that their are no additives or unwanted chemical additions like lecithin.
Sprinkle lightly with salt and bake at 375F for 32 minutes. (This is dependent on your oven, you may want to check them at about 25 minutes. They should be crisp and browned evenly.
These chips are Whole30 compliant (since they’re not commercially prepared!) and also meet paleo dietary guidelines as well.
If you’d like to add a kick of flavor to them you can sprinkle the raw slices with a bit of chipotle powder, paprika or cinnamon just prior to baking.