Sweet potato chips, the best reinvention of a classic since, well, ever! It’s hard to improve upon perfection, but when it means taking an indulgence and making it healthier and tastier, we’re all in!
What is it about potato chips that make them almost impossible to say no to? Is it the texture? The taste? We can’t really say, but whatever it is that keeps us going back for more, Liz Moody of Sprouted Routes, has made it even harder to resist the temptation, adding cayenne and cacao for an innovative and mouthwatering seasonal twist, that also just happens to be gluten free, paleo and vegan. Find her recipe below for perfectly baked sweet potato chips!
I’ve tried loads of baked sweet potato chip recipes, but none of them gave me that perfectly crispy texture I was looking for. This new method – which involves an initial ten-minute high-temperature bake before lowering the temperature and drying the chips out for an additional hour – does the trick perfectly, resulting in amazing, crispy chips every single time. These are a wonderful healthy snack, and can be flavored in a lot of different ways – just toss them with whatever spices you like when you’re coating them with oil.
Spicy Cocoa Sweet Potato Chips
Makes 1 serving
1 sweet potato, washed well but not peeled
1 Tbsp high heat oil of choice (I love avocado, because it’s liquid at room temp, but melted coconut oil works well too)
1/4 tsp salt
1 tsp of cocoa powder
1/4 tsp nutmeg
pinch of cayenne
Alternate seasoning options:
– pumpkin pie (1 tsp pumpkin pie spice)
– chipotle (1 tsp chipotle powder)
– rosemary (1 Tbsp fresh chopped rosemary)
Preheat oven to 425 degrees.
Using a mandoline or a knife, thinly slice the sweet potato, then toss with oil, salt, and seasonings of choice until each slice is well coated. Lay flat without touching each other on a parchment lined baking sheet, then bake for 8 minutes.
Remove from oven and reduce heat to 225 degrees, then return to oven and bake for an additional hour, or until crispy.
Let cool completely to maximize crispiness.
Store at room temp in an airtight container for 3 days.