I love chips. Whether they’re tortilla chips, potato chips, fried, baked, or otherwise…I love them. Well, they’re not exactly part of a ‘healthy’ diet, and definitely not part of a Paleo diet, so I’ve been incorporating other chip varieties, if you will. My current favorite is the Plaintain Chips that I buy by the boatfull from Trader Joe’s…give them a try, they don’t disappoint!
So, on to the Sweet Potato Chip; I’ve had them from the store, out of a bag and have never been all that impressed. Plus, they often include a bunch of other crap like preservatives, sugars, etc. The other night as I looked at the spilling-over vegetable bowl on my counter, I figured I’d give making them myself a shot! Guess what? Not bad…not bad at all!!! And with the Holidays coming up, I’ll be sure to have enough of these babies around to satisfy my munchy tooth without all the bad stuff.
1 Large Sweet Potato – rough-peeled (you don’t have to peel it at all, but I took some of the peel off for aesthetics)
1/4 c. Olive Oil, Coconut Oil, Bacon Fat (I’m trying this one next), or whatever fat you like to cook with.
Sea Salt to taste
Fresh herbs to taste (I used rosemary)
Slice your Sweet Potato thin – *** the trick here is to get them as evenly and thinly sliced as possible. I used a mandolin but still had some inconsistency in the thickness which ended up in some being 1/2 crunchy and 1/2 chewy, but still tasty! Put the sliced SP in a bowl and toss with the oil, salt and herbs. Try to get a nice even coating so they don’t dry out. Spread the chips out on parchment paper and roast in the oven at 375 for about 10-15 minutes…turn them and go another 15 mins or until they’re the crispiness that you like. Enjoy them as is, as a dipper in guacamole, salsa or hummus. Cheers!