Looking for a crunchy snack? Trying to sneak in more vegetables? Trying to eat healthier, but love chips? You’ve come to the right place!
Sweet Potato Chips
The key to making perfectly thin chips, is a mandoline. You can find them in pretty much any store that has a kitchen section. If you do not have one, just try and evenly thinly slice your sweet potatoes.
Once you slice your sweet potato, there are two ways you can make your chips. At this point you can decide if you want to flavor your chips. For these I just used a little salt, but you can add anything like garlic powder, paprika, etc.
First option: Use a dehydrator. (Steph if you are reading this, I still have yours!) Just place the slices evenly on the dehydrator racks and dehydrate at 145 degrees and let dehydrate for about 4-6 hours.
—-> Pros: Can’t burn the chips using this method.
—-> Cons: Requires patience!
Second option: Preheat your oven to 400F. Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake in the center of the oven for 10 minutes. After 10 minutes, the edges should start to crisp. Flip each chip over, and return to the oven for another 2-3 minutes or until crispy.
—-> Pros: Quick cook time
—-> Cons: Can burn easily if you don’t watch them closely.
I love this recipe, because you don’t use any oil, they are fat free, and a healthy way to eat chips!