SWEET POTATO CHIPS
I buy sweet potato chips all the time from Trader Joe’s, but I know they’re cooked in non-Paleo oils and usually loaded with preservatives, so whenever I can, I make them myself. This recipe is a good one, although it does have a long cook time. Here, they’re cooked low and slow as opposed to high and fast because to get them crunchy, they need to be thin, but to keep them from burning, they need to cook slowly. It’s worth it. (You could do them for 25 minutes at 400°F; if you do, just be mindful and check on them frequently.) SERVES 2 TO 4
PREP TIME: 15 minutes
COOK TIME: 2 hours
2 large sweet potatoes, thinly sliced with a knife or mandolin
2 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
- Preheat the oven to 250°F.
- In a large bowl, toss the sweet potato slices with the olive oil. Pour them out onto one or two large baking sheets in a single layer, and season with salt and pepper.
- Bake for 1½ to 2 hours, checking on them after 30 minutes. At the halfway point, check them again to prevent burning, and flip them.
- Serve warm or at room temperature.
VARIATION 1 GARLIC SWEET POTATO CHIPS: Season the chips with 1 or 2 teaspoons garlic powder before baking.
VARIATION 2 CINNAMON-HONEY SWEET POTATO CHIPS: Season with ½ teaspoon ground cinnamon, and drizzle with 1 or 2 tablespoons honey before baking.
