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Wednesday, April 30, 2014

Sweet Potato Chips

We have a weekly movie night at our house, where we all sit down as a family and enjoy a movie together. Even though we are at home and watch a rented movie, everyone still wants to enjoy the perks of movie night just as if they were at an actual theater, which means they want popcorn to munch on. I understand that, but with being on an AIP diet, popcorn is a no-no for me. I don't know about you, but it isn't any fun when your family is enjoying a bowl of popcorn, while you have to sit there with none. After thinking about it, I figured out that it wasn't the actual popcorn I was wanting, but just having a crunchy, salty snack. Since processed foods like chips are out too, I decided to make something I've been wanting to try for a long time, Sweet Potato Chips.


And let me tell you, these things are awesome! They deliver a satisfying crunch, without the calories and processed junk that comes with store-bought chips, even the "healthy" ones. The one downfall with sweet potatoes is there moisture content, which can make it difficult to get the chips crunchy. But after a few trial and error runs, I found out the secret to getting them crispy is baking at a low temperature, and not having anything else cooking in the oven while you bake the chips.

You can feel good about eating them too. Sweet potatoes are incredibly good for you. They're high in vitamin B6, vitamin C, vitamin D, iron, magnesium, and potassium. They're also sweet, but unlike regular potatoes, they won't spike your blood-sugar. They make a  sturdy chip, and would be a great dipper for guacamole as well.

Sweet Potato Chips

Ingredients

1 medium sweet potato, rinsed and thinly sliced (A mandolin slicer is perfect for this)
1 tablespoon pure olive oil
Sea salt to taste

Directions

Preheat oven to 250 degrees F/120 degrees C, with oven rack in the center position.
Place sweet potato slices and olive oil in a large bowl and toss together until slices are well coated with oil.
Spread slices out evenly on a baking sheet in a single layer, (Depending on the size of your sweet potato, it may take two baking sheets) Sprinkle with salt and bake for 45 minutes. Turn slices over and rotate the pan for even browning, and continue baking for another 45 minutes.
Remove from oven and allow to cool on the baking sheet for at least 15 minutes.
The chips will be good to eat after 15 minutes, but will be even better if you let them cool completely. After about 30 to 40 minutes the chips will be super crispy, just like regular potato chips.

Notes: *For a sweet treat, use coconut oil instead of olive oil, and a light dusting of ground cinnamon along with the salt.

*Chips that are too thick may not crisp up all the way. They're still delicious, just not as crispy as the thin chips.

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