Sweet potato “chips” are one of my favorite snacks. They are a comfort food. Satisfying and tasty. I have “chips” in parentheses because no matter how hard I try, I can’t get them perfectly crispy or like the pics in the magazines. I don’t have a fancy slicer to get them paper thin, which I believe is what you need to get them crispy all over. But you know what? I. don’t. care. They are so good the way I make them, kind of half chewy, half crispy. I like to switch up the flavors too. You can make a sweet version with coconut oil and cinnamon (just switch out the olive oil and garlic in the recipe), a curry version with coconut oil and curry spice, the garlic version below, or any other combo you can come up with! A recipe for every mood….

 

Sweet Potato “Chips”

Serves 2-4

Ingredients:

2 sweet potatoes

1 tablespoon olive oil

1 teaspoon garlic powder

sea salt and fresh ground pepper to taste

Preheat oven to 350 degrees. Slice sweet potatoes into thin slices and place into a large bowl. Toss sliced sweet potatoes with olive oil, garlic powder, sea salt and pepper until well coated. Line a baking sheet (or two) with parchment paper. Place the sweet potatoes in a single layer on the parchment paper, making sure there is no overlap of the “chips”. Bake for 15 minutes, then flip chips and bake another 10-15 minutes. Check you chips and remove any that are beginning to get brown. Turn your oven down to 250 degrees and continue to bake until you get your desired crispness. Keep an eye on them so they don’t burn! Enjoy!

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