One of my favorite snacks to make at home are baked chips. Having a handy dandy mandoline slicer in my kitchen means I can easily make potato chips, beet chips, zucchini chips and of course, sweet potato chips, like these. There are so many variations on different flavors from various herbs and spices that you can play with so you will never get bored. What I really love is that you get that satisfaction of the salty crunch of a store-bought potato chip but without all the grease, processed junk, excess salt, etc. The best part about these chips is how friendly they are to various diets. They are safe for vegans, people that follow gluten-free, dairy-free and even paleo diets. These baked chips are a perfect snack for a summer picnic or BBQ, great for munching on during a road trip, or a simple side dish at a casual backyard dinner.
I personally prefer a lot of flavor and spice from the curry powder, so I use nearly a full tablespoon of it on these chips. You can scale back on if you’d like a little less or you can add even more if you really want the heat.
Curried Sweet Potato Chips – Gluten-Free + Vegan
Makes 2 to 3 servings
1 large or 2 small organic sweet potatoes, peel on, sliced into 1/8-inch thin rounds
2 tablespoons coconut oil, melted
2-3 teaspoons yellow curry powder, you can use more or less – I prefer spicy
1/4 teaspoon salt
Preheat oven to 400ºF. For easier cleanup, line your baking sheet(s) with foil or parchment paper.
Clean your sweet potatoes well and slice thin. Using a mandoline for this will give you the best and most consistent results. I used my mandoline with the ruffle setting, because I love the way that looks. You can certainly use a sharp knife, but try your best to keep a consistent thinness so they cook evenly. Obviously the thinner you can get them, the crispier they will be.
Place the sweet potato chips in a large bowl, add the melted coconut oil, curry powder and salt. Toss gently to evenly coat all of the chips.
Place the chips in a single layer on the baking sheet. Bake for 12-15 minutes on the first side, then pull the tray out, flip all of the chips over and bake another 12 to 15 minutes longer. Watch them carefully because they can burn very easily at the end.
You want them to be crisp and lightly browned. I find that immediately taking the chips off the tray and onto a cooling rack helps to make them as crispy as possible. I find these are best enjoyed while still a little warm. If you don’t gobble them all up like we usually do and you wish to store them, allow them to cool completely before placing into an airtight container.
For more of Beth’s recipes visit her blog, Tasty Yummies!
More healthy recipes from the BLDG 25 Blog.