Monday, June 18, 2012

Sweet Potato "Chips"

Slicing the sweet potato. You can go even thinner than this!

Sliced and ready to go into the toaster oven.
I have to give credit to my friend Caley for sharing this recipe on her blog a few months ago. Since reading it, I have made these chips multiple times. I've both eaten them plain and dunked them in guacamole as she suggests, and however you eat these bite-sized morsels, they are delicious!

Sweet potato chips! Yum!

- Take an organic sweet potato (or two, or three) and after rinsing it with a potato brush, dry it and slice very thinly. The thinner you slice, the crispier the chip.
- In a large bowl, mix the potato slices with a little olive oil and salt (and any herbs you desire, such as thyme or rosemary).
- Spread slices on a baking sheet in a single layer, and bake at 400 degrees for about 20-30 minutes, flipping them over about halfway through.
- They're done when they're crispy! Exact baking time will depend on thickness, so keep an eye on the chips. Let them cool, if you can, and enjoy with your favorite dip.


  1. Oh! This is fantastic. I am having to go mostly grain free and I'm really missing my corn chips. This is a fantastic substitute!

  2. Enjoy, Jennifer! While I haven't tried this yet, you might also experiment with beets, turnips, carrots...other root veggies. I think you'll find these to be a good substitute for "regular" chips!