Sweet potatoes are one of my favorite sides for dinner. They taste amazing, are highly nutritious and considered a superfood. There are numerous ways to eat them, tonight I did a chip version of my baked Sweet Potato Fries. This recipe is super easy and perfect for weeknight dinners or a snack. Serve it alongside your favorite protein and green and don’t forget the Primal Kitchen dipping sauces! We like their ketchup or BBQ sauce, they are made with clean ingredients and low in sugar.
How To:
I’ve found slicing the sweet potatoes with a mandolin like a chip is the best way for them to cook evenly in the oven. Keep the skin on for extra nutrients. Seasonings are simple, salt and pepper are always a given for me. A little garlic powder for some savory flavor, paprika adds a nice color you can use smoked, or sweet. Cayenne give it that spicy kick and I like to add a bit of cinnamon for sweet and warm notes. Season to your taste preferences and you can omit cayenne if you don’t like heat. I usually add the cayenne last and pull some slices to the side for the kids.
To get the most even coating toss the sweet potatoes in a bowl with the avocado oil and seasonings. I prefer avocado oil because it has a high smoke point so you won’t cook off the nutrients, however extra virgin olive oil will still be ok at 425°F. Line a large baking sheet with parchment and cooking spray, the thin slices tend to stick if you don’t do this step. Make sure to use a large baking sheet or use two in order to avoid a lot of overlapping, a little bit is ok. Pop them in the oven and bake about 23-25 minutes until perfectly crispy!
Enjoy!
These baked Sweet Potato Chips are the perfect side dish or snack! Easy to make and packed with fiber and nutrients!
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon avocado oil
- Salt & pepper to taste
- Paprika to taste
- Garlic powder to taste
- Cayenne to taste
- Cinnamon to taste
Instructions
- Preheat oven to 425°F and wash sweet potatoes. Using a mandolin slice sweet potatoes into about 1/8” rounds.
- In a medium bowl toss sweet potatoes with avocado oil and seasonings. Line a large baking sheet with parchment and spray with cooking spray (I use avocado oil spray). Lay the sweet potato slices out in a row, it’s ok if they overlap just a bit.
- Bake for 23-25 minutes until crispy. Serve with your favorite dipping sauce, I prefer Primal Kitchen Ketchup.
Nutrition: Yield: 4 servings Amount Per Serving: Calories: 88 Total Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 176mg, Total Carbohydrate: 14g, Fiber: 2g, Sugars: 3g, Protein: 1g
