Sweet potatoes are my favorite source of complex carbohydrates. Sweet potato chips are a super yummy way to munch on these nutritional powerhouses which are packed with vitamin A, fiber, potassium, manganese, vitamin C, and vitamin B6. In addition, sweet potatoes have an array of antioxidants that make them arguably the most anti-inflammatory source of complex carbohydrates we can consume.
Just like regular potatoes, sweet potatoes are very versatile and can be incorporated into our diets in numerous ways — these chips are one of my favorites. I like to make them extra crispy by slicing them super thin and baking them for a few minutes longer. But the chips are also delicious a little softer and thicker and can be used as a substitute for toast. So good!
Sweet potato chips are fantastic as a base for eggs, as a conduit for avocado mousse or guacamole, or as a replacement for corn chips in nachos. They’re also great to have around simply for snacking — sprinkle with a little extra salt and pepper and you’re good to go.
For a long time I used a large sharp chef’s knife to thinly slice the sweet potato for making chips, but I’ll be honest, my knife skills aren’t the best and they often came out rather irregular. So I purchased a mandoline slicer. Of all the kitchen gadgets I’ve owned (granted, I don’t have many), this one is my favorite. Sure having a great blender is nice — I use the blender almost every day — but this slicer really makes my time in the kitchen more enjoyable and efficient. With the mandoline I can quickly slice anything into regular (adjustable) thicknesses and it comes with five different blades for various cut shapes. I’ve used it to make sweet potato chips nearly every week since I bought it and it turns what used to be 10 minute slicing job into a 2 minute task. I also use it for slicing veggies for salads, spring rolls, fajitas, tacos, scrambles, and hashes.
The chips can be made round by slicing the sweet potatoes in half width-wise or you can make long chips which are great for making sweet potato “toast” — by slicing the sweet potatoes length-wise. While common orange sweet potatoes have the most vitamin A, they’re a little sweeter than my personal favorite variety, the Japanese purple sweet potato. The purple sweet potatoes tend to get crispier faster, and hold their crispness in the refrigerator better than the orange varieties. Although the crisp ones would probably be fine unrefrigerated for a day or two, I opt for food safety and refrigerate them. Yes, they loose some of their crispness, but I’d rather be safe than sorry. Two great ways to reheat and re-crisp them: in the oven at 350°F for 8 minutes or on a flat-top griddle.
- 2 large sweet potatoes
- Avocado oil (extra virgin olive oil is an okay substitute, but avo oil is best)
- fresh ground salt
- fresh ground pepper (optional)
- Preheat oven to 375°F.
- Wash dirt off the sweet potato skins & pat dry.
- Slice the sweet potatoes into thin slices.
- Place slices into a large bowl with ample room for tossing.
- Drizzle sliced sweet potatoes generously with avocado oil and sprinkle with salt (and pepper if desired).
- Toss the sweet potatoes until they are coated with the oil and salt.
- Sprinkle with more salt (optional).
- Place the sweet potato slices onto a baking tray in a single layer and place the tray into the preheated oven.
- Roast for 15 minutes and then flip the slices over to cook on the other side.
- Roast for 5-15 minutes more depending on the thickness of the slices and desired crunchiness.