Sweet Potato Chips

Did you know that sweet potatoes are high in vitamin B6, vitamin C, vitamin D, iron, potassium, and magnesium? They’re also super delicious and sweet, but won’t spike your blood sugar like regular potatoes. Score.

 

These delicious salty, crunchy snacks are one of my favorite ways to eat sweet potatoes. They are a great replacement for regular fried/trans-fatty potato chips. {I’m pretty sure I just made up that cool new word, “trans-fatty.” You are welcome to use it. :)}

 

Anyway,  these little beauties are super yummy and ridiculously easy to throw together. I’ll even share two ways to cook ’em. I usually use the microwave, which is super quick, but can obviously only do small batches at a time. The few times I’ve made these in larger batches to have with a meal, I’ve used the oven and had good results too. Let’s get to it, so you can get healthy snacking…

 

{makes 4 servings}

 

one medium sized sweet potato

kosher salt or sea salt

olive oil spray {optional}

 

If using the oven, preheat to 400 degrees F. Wash the sweet potato well and then cut into thin slices. I use my mandoline slicer on the thinnest setting, which makes it super quick and easy. You want the slices to be uniform and about 1/16th of an inch thick.

 

OVEN BAKED: Arrange potato slices in a single layer on a baking sheet lined with parchment paper. Spray with a little bit of oil if you choose. You don’t need to use oil at all, but I usually do use just a little because the chips seem to come out a little crispier. {Note: I use this Misto Olive Oil Sprayer rather than the store bought spray}. Sprinkle the potatoes with salt and bake in the center of the oven for 10 minutes. After 10 minutes the edges should have started to crisp. Flip each chip over and return them to the oven for 2-3 more minutes. Watch them closely, they burn easily. When they are done, let them cool for a quick minute so they get that awesome crispiness.

 

MICROWAVE: Cut a piece of parchment paper to fit the glass plate inside your microwave. Lay the potato slices in a single layer on the parchment. Spray with a little bit of oil if you choose. Again, you don’t need to use oil at all, but I do use just a little because the chips seem to come out a little crispier. {See above for the type of mister I use}. Sprinkle with salt and microwave on 50-60% power for 8-10 minutes. Keep an eye on them and take them out when they start to very lightly brown. Again, you’ll really need to watch them closely because they can burn quickly. Let cool before eating.

 

{serving size = about 20 chips – recipe makes 4 servings}

40 calories, 1g fat, 6.5g carbs, 1g fiber

 

Note: Because sweet potatoes vary so much in size, this nutrition information was a little tricky to figure out. I based these numbers on a sweet potato that is approximately 2 inches in diameter and 5 inches long. That would give you around 80 thin slices total. You may need to adjust these numbers based on the size of your potato and the thickness of your slices. 🙂 Oh, and these numbers do include the use of a little olive oil spray. Skipping oil will save you about 10 calories per serving.Print this recipe by clicking on the magic button.