One of the hardest things about being on such a restricting dietary plan is missing some of my old favorites. It’s been about 10 months since I’ve been diagnosed with Hashimoto’s (an autoimmune thyroid disease) and I immediately went off of gluten, dairy, soy, and sugar, along with any food allergies and sensitivities that were discovered. Some days, it feels so much harder, and I really start craving some of the not-so-healthy “comfort” foods of my past. Thankfully, I can make up for that with healthier versions, like these sweet potato chips!
While I’d rather have some sweets, we have tons of sweet potatoes from our garden last summer and I didn’t feel like getting super creative with putting them in a dessert…. yet….
Sweet Potato Chips
All I did was put my mandolin to use (I have this one from Amazon), cut some thin slices of the sweet potatoes after washing. I didn’t peel them because the skin doesn’t bother me, but if it bothers you, go ahead and peel them first!
Then, I put them in a gallon sized baggie with some olive oil, seasoned salt, pepper, and paprika and I gave it a good shake. Make sure everything is coated evenly! Then they lay on a non-stick cookie sheet in a single layer.
I baked them at 375 for about 20 minutes or so, but it depends on your oven and how thick the potatoes are. Just keep an eye on them, because these sweet potato chips can burn fast!
They are super easy, and really good! So good, in fact, that they didn’t even last until my husband came home for dinner 😉 The little guy and I shared most of them. I’m telling you, for 15 months old, the kid can eat! At least I didn’t have to worry about him getting big doses of artificial dyes, chemicals, and all the rest of the stuff that chips hide. I may not be winning all (or many, for that matter) of the food battles with these boys, but I won this one! Sweet potato chips – 1, toddlers – 0 🙂