Sweet Potato Chips

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I’ve seen this healthy snack circulating on my Pinterest dash for a while now, but I finally tried them out myself thanks to the suggestion of a good friend and reader Sidney. She said they’re easily her new favorite healthy snack. I must say; they turned out wonderfully.

They’re simultaneously filling and light. The prep time was only about 10-15 minutes. Cook time was around 18 minutes including a flip halfway through.

I tried out four different spices including both sweet and savory. None of them turned out badly, but my favorites were the apple pie spice flavored ones and the curry ones.

Ingredients:

  • Sweet potatoes (one made about 25 chips)
  • Coconut oil
  • Spice of your choice (I separately used apple pie spice, curry spice, black pepper, and cumin)

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Directions:

  • Wash the potato
  • Peel the potato if preferred – but remember that skin is good as that’s where most of the nutrients are
  • Oven at 400
  • Finely slice the potato – the thinner the crispier
  • Heat a spoonful of coconut oil in the microwave until melted
  • Coat each side in oil
  • Place on naked cookie sheet
  • Sprinkle the spice of choice
  • Cook 9 minutes and flip to cook for 9 more or until edges are crispy
  • Nom (clarification for my mom – nom is the sound you make while eating, so it means eat and enjoy)

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I followed this recipe. Laura used salt, grapeseed oil, and a mandolin slicer. This poor college girl went without salt, used the coconut oil as usual, and maneuvered a fancy ole kitchen knife. Figure out what is easiest and works best for you.

Next Time:

  • Cut them into wedges because I prefer sweet potatoey substance over crispy chips
  • Test out ginger spice
  • Skip the peeling step and cook with the skins
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