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 🙂
Oh gosh, we LOVE sweet potato chips! Make them so often. Have you made them using white sweet potatoes? I learned that I like that version more- you should give it a try if you haven’t!
I haven’t used white sweet potatoes yet! Now I’m really wanting to give that a try after our sweet potatoes are gone. Do they taste much different? I’ve been wanting to try it with purple sweet potatoes just because they’re so pretty, I bet they are good too! 🙂
These look delicious. I love sweet potatoes, cooked just about any way.
They are delicious! We actually made them again tonight, and no leftovers. Always a bonus 😉
What a fun way to eat sweet potatoes!
Definitely fun, and super easy! Bonus for busy mamas!
A wonderful job. Super helpful inoitmarfon.
I love sweet potato chips and we make them with coconut oil and sea salt using an attachment from our Kitchen Aid mixer. I would much rather make my own than any store bought brand. Even the ones that don’t have preservatives and other ingredients – use canola oil and I don’t touch canola oil. Thanks for sharing you recipe. Sharing on twitter & pinning. Visiting from Simply Natural Saturdays.
I hadn’t even thought about coconut oil… I think that may be my next batch! Thanks for the tip, and thanks for visiting!