Fall and winter weather makes me crave comfort foods. I’m not talking mac n cheese or mashed potatoes (although I have an awesome cauliflower mash recipe that is to DIE for. and a great root vegetable mash. Both are excellent mashed potato subs). I want healthier comfort foods, like sweet potato fries or my newest creation, sweet potato chips. These little gems make a great snack or great accompaniment to a meal when you want a healthier version of traditional chips.
Sweet Potato Chips
- 1 – 2 large sweet potatoes (there are many varieties, but choose sweet potato over yam. I generally prefer the white fleshed Japanese sweet potatoes or the Hanna variety, but this one is one of the softer orange varieties)
- Extra virgin olive oil
- sea salt
You’ll need to
- Slice the sweet potato very thin. You could even use a microplane grater. This one was so huge that I ended up cutting the slices in half, but whatever works for you.
- Place in a large bowl, drizzle with a decent amount of olive oil, but not enough that the slices are swimming. Make about 1/4 cup or less depending on quantity.
- Toss with sea salt.
- Cover a cookie sheet in parchment and spread discs over the sheet.
- Bake at 375 for 15 minutes, then flip and bake 15 more minutes.
- They’re done when they start to curl and crisp on the edges. Delicious!
Tonight I ate these with an organic turkey burger topped with freshly made pesto, side of raw kraut:
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.