Baked Sweet Potato Chips
The day before fall has me thinking a lot about the upcoming holidays. Halloween, Thanksgiving and even Christmas are right around the corner. I love all of the great seasonal produce that starts arriving this time of year: enter sweet potatoes. Orange-fleshed sweet potatoes may be one of nature’s unsurpassed sources of beta-carotene. Also, several recent studies have shown the superior ability of sweet potatoes to raise blood levels of vitamin A. Plus, they can be prepared in so many different ways that are all really good! (For a quick refresher about the difference between sweet potatoes and yams, check out this Full Circle article.)
Not only is this recipe quick and easy, it’s paleo and vegetarian. Snack away, good food lifers!
- 2 organic sweet potatoes
- 2 tbs coconut oil
- Coarse ground sea salt, to taste
- Carefully peel each potato and cut into thin slices. A mandoline works best but a sharp knife can be used as well. Aim for similar thickness so that the chips cook evenly.
- Add the thinly sliced potatoes to a large bowl, fill with water (just enough to cover) and let sit for at least one hour. Note: This step is critical in developing the proper chip consistency; don't rush it!
- Preheat the oven to 350 degrees F.
- Drain the potatoes and add the coconut oil and a few pinches of sea salt to the bowl. Toss to coat.
- Lay individual chips on a drying rack placed over a baking sheet.
- Transfer tray to the oven and cook for 30 minutes. Use tongs to flip the chips over and bake for an additional 15 minutes.
- Chips should seem stiff to the touch; allow a few more minutes if they seem soft.
- Transfer to a serving platter or bowl and sprinkle with sea salt.
- Serve warm with your favorite dip (try Full Circle's delicious Sweet Onion Dip).
Adapted from PaleoPorn.net.