Looking for a snack that’s not all empty calories? Say hello to my little–ope, they’re all gone.
With the paleo craze going on, I’ve never seen more sweet potato recipes, and couldn’t be happier! Sweet potatoes are delicious, filling, and naturally sweet. They’re naturally packed full of Vitamin A, potassium, manganese, and a healthy dose of Vitamin C. A little high on carbs, but it can’t be helped. You take the good, you take the bad, and in the end, you have mouthwatering chips you can feel good about snacking on.
Feed Me Rachel popped up on my social media feed and I have to give this site full credit. This recipe is perfect! There are only 3 ingredients, so it is not easy to get wrong. If I could make two recommendations: First, certainly use coconut oil, it’s worth buying an entire jar for this recipe and you’ll definitely use it again. Second, watch the chips carefully as they bake so you can remove the perfectly baked chips and let the thicker ones continue to cook.
Paleo Sweet Potato Chips
- 3 medium sized Sweet Potatoes
- 3 Tbsp coconut oil
- Kosher salt
Let’s Get Cooking:
- Preheat the oven to 450 degrees. Melt the 3 tablespoons of coconut oil to its liquid state.
- Prepare the paleo sweet potato chips by trimming off the ends. Very carefully, thinly slice the sweet potatoes with a sharp knife or by use of a mandolin.
- Toss the sweet potato chips with the just melted coconut oil until the sweet potato chips are completely covered.
- Lay the chips out on a baking sheet, season lightly with kosher salt, and bake at 450 degrees for 20 minutes. Flip the chips and bake another 15 minutes.
- Because my mandolin is cheap, some of my chips where thicker and some where thinner. I moved the cooked chips onto a paper towel to drain, flipped the chips over again, and backed for another 15 minutes. I checked them, removed the cooked ones, and flipped the thick chips that were still moist once again and baked for another 10 minutes, maybe a touch more.
- Feed Me Rachel made the point that the chips would also crisp up once they cooled. This is true to an extent, but if you’re some what familiar with baking and cooking, you’ll recognize when they’re ready to remove from the oven and when they need to cook a little more.
- Allow the chips to cool, and then do your best to not devour them within the day. No guarantees. You may or may not need to know the chips can last up to 3 days in an air tight container.
These Paleo Sweet Potato Chips are so good, I might request of my mother to take her old food dehydrator, which were so popular back in the 90’s. These chips are phenomenal and worth the time it takes to make them (it does take a little more time than I would care to spend, but, like I said, worth it). You’re going to love these!
Need a mandoline? Get this OXO Good Grips Simple Mandoine (I don’t have good grips and I horribly, horribly regret it) from Amazon!