Paleo meals

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 (200°C); 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 (30 ml) extra-virgin olive oil

Salt

Freshly ground black pepper

1. Preheat the oven to 250°F (120°C).
2. 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.
3. 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.
4. Serve warm or at room temperature.

VARIATION 1 GARLIC SWEET POTATO CHIPS: Season the chips with 1 or 2 teaspoons (10 ml) garlic powder before baking.

VARIATION 2 CINNAMON-HONEY SWEET POTATO CHIPS: Season with ½ teaspoon ground cinnamon, and drizzle with 1 or 2 tablespoons (30 ml) honey before baking.

More Recipes You'll Love

• Creamy Lemon Bars
• Fig Bars
• Pecan Bars

Sweet potato chips baked low and slow until they're crisp, golden, and seriously snackable — the oven-baked alternative to anything from a bag. Thinly sliced sweet potatoes get a light coat of olive oil and a long, gentle bake at 250°F that dehydrates them into proper chips. They crisp up as they cool, so patience really is the secret ingredient.

Pro Tips

• Slice the sweet potatoes paper-thin and uniformly — a mandoline is the only reliable way to get even chips that crisp evenly.
• Bake at a low 250°F; high heat burns the natural sugars before the chips have time to dry out and crisp.
• Flip the chips at the halfway point and rotate the pan so every slice gets equal heat and color.
• Let them cool completely on the sheet — they finish crisping as they cool and go from chewy to shatteringly crunchy.

Frequently Asked Questions

Why are my sweet potato chips chewy?

They were cut too thick or didn't bake long enough. Thin, even slices and the full 1½ to 2 hours at low heat are what make them crisp.

How do I store them?

In an airtight container at room temperature for up to 2 days. They absorb moisture from the air, so keep them sealed and never refrigerate.

Can I make other vegetable chips this way?

Yes — beets, parsnips, and carrots all bake into chips at the same temperature. Slice everything equally thin for the best results.

Are sweet potato chips Paleo?

Completely — sweet potatoes, olive oil, and salt. One of the cleanest snack recipes around, and naturally vegan and gluten-free.

Recipe Card

Stav Kogan

SWEET POTATO CHIPS

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 2 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 large sweet potatoes, thinly sliced with a knife or mandolin
• 2 tbsp extra-virgin olive oil

Method

 

1. Preheat the oven to 250°F.
2. In a large bowl, toss the sweet potato slices with the olive oil.
3. Pour them out onto one or two large baking sheets in a single layer, and season with salt and pepper.
4. 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.
5. Serve warm or at room temperature.

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