Although I’ve read that it’s always best to eat foods that are in season, there are certain foods that I love so much I couldn’t bear to give them up. Not to mention, I’m ridiculously stubborn when it comes to satisfying my cravings
Sweet Potatoes happen to be one of the foods that I refuse to go without. Fortunately, you can find them in the grocery store practically year-round. Unfortunately, right now it’s slim-pickin’s. So when I recently decided that I absolutely had to have sweet potato chips, I was willing to do anything to get them. This time that meant going to the grocery store and spending thirty minutes digging through and scrutinizing every sweet potato until I found the perfect one. Like I said, I’m stubborn. But in the end, my efforts completely paid off and this was the wonderful result:
It probably doesn’t look like a lot of chips, but that’s because I couldn’t stop myself from eating them while I was trying to take a picture. Before cooking (and eating) the chips, this was my beautiful bounty:
To make things as simple as possible, I used my mandoline slicer, but you could easily slice the sweet potato by hand using a knife. The only thing I will do differently next time is to double the recipe so that I can have leftovers
These sweet potato chips are the perfect warm weather treat: they’re delicious as an afternoon snack or served alongside your favorite veggie burger or sandwich. And they’re so easy to make that you’ll wonder (like I did) why you haven’t made them before!
- 2 sweet potatoes (you could leave the skin on or peel them)
- 1-2 Tbs. coconut oil (or sub extra virgin olive oil)
- sea salt, to taste
- pepper, optional
- Preheat your oven to 350 degrees F.
- Use a mandoline to slice your sweet potatoes into thin rounds (about the thickness of a penny).
- Cover a few large baking sheets with parchment paper and place the sweet potato slices on the parchment, making sure that they don’t overlap.
- Melt the coconut oil in a small bowl and use a pastry brush to coat each slice evenly with coconut oil. Then, sprinkle with salt.
- Place the baking sheets in the oven and bake for 10-15 minutes. Remove the baking sheets from the oven, flip the sweet potato chips, and bake for an additional 5-10 minutes making sure to keep an eye on the chips because they will quickly burn if left in the oven too long.
- Remove from the oven and allow the chips to cool. Serve immediately and enjoy!