Makeover Sweet Potato Chips, the Crispy Alternative to Sweet Potato Fries

Do you want something healthy, crunchy and quick to serve with dinner?

Why You Should Try Sweet Potato Chips

Like most people we try to eat healthy when we can.  We also have a number of dietary restrictions, so I’m always looking for foods that taste good, are kid friendly and fall within the foods we CAN eat.  While my husband doesn’t have celiac disease, he does have issues when he eats a lot of gluten.

They are so much better than home made sweet potato fries or sweet potato hash.

Have you tried making sweet potato fries at home?  They are so delicious in restaurants, but it’s impossible to make them crisp unless you want to fry them

Most people don’t fry things at home, because it’s not great for you and it’s very messy unless.  These chips are almost as good as fried ones and they are pretty quick.  I can have them done from start to finish in 30 minutes.  The best part is I can start them cooking and while they are in the oven I can get everything else ready.How to Mack Sweet Potato Chips

How to Cut Sweet Potato Chips

Slicing – The hardest part about making these is slicing the potatoes thin enough.  As you can see from the photos, mine aren’t perfect, but they taste good.  I’ve tried various ways to make them more uniform, like slicing them in the Cuisinart with a slicer attachment.  This works very well if you want them to look uniform, but then you have to clean the machine.  I prefer hand slicing them, even though they don’t look as good.  I find that 2 normal sized sweet potatoes can fill two sheet pans like this.   These pans are the work horse in my kitchen.  I use them almost daily.

How to Cook Them – 2 Options

1.) Spray the pan with avocado oil, spray the top of the chips with avocado oil before baking and flipping half way through – too much work!  When I say spray with avocado oil, I like to use something like this because it gives the chips a very fine coat of oil that you can get with a brush.

2.) Line the pan with parchment paper, spray parchment with avocado oil and spray the top of the chips with oil and don’t flip – much easier.

All that is left is to lightly salt and bake at 400 degrees for approximately 25 minutes.  If you let them get a little brown, they taste crispier.   I’ve also used olive oil.  I like the flavor, but technically you aren’t supposed to use it at 400 degrees.  I store my leftovers in an airtight container and eat chem for lunch or even with scrambled eggs.

I hope you enjoy these.

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