Want to make a healthy, zero waste superfood snack for yourself and your family? Look to these all-natural baked sweet potato chips that are baked and dehydrated in the oven, no special equipment necessary!
Back when I was pregnant with my son Patrick, I was living in Germany and loved beet chips! I recognized they had some less than ideal ingredients, but occasionally I splurged on them and knew that when I had the chance, I would make my own dehydrated veggie chip from healthier ingredients. I haven’t done beet chips yet, but many times we have enjoyed these all-natural baked sweet potato chips.
All you need for this recipe is a whole fresh sweet potato, some coconut or quality extra virgin olive oil, and flavoring of choice. These chips are great sprinkled with either a sweet cinnamon coconut sugar or a savory herb sprinkle made from rosemary, garlic, thyme, and sage. Both are so good, and the instructions are shared in the recipe below.
The perfect snack?
It’s very rare that I could find a snack food that comes in compostable or biodegradable packaging that doesn’t have any ingredients that we should avoid for optimal health. Most of the time, store-bought snack foods contain fillers and cheap processed oils to maintain shelf life. We like to keep it as natural and unprocessed as possible around here. But of course, we still want to indulge in chips once in a while! And sure you could buy a bag of sweet potato chips at the store for a few dollars. But you could make your own easily for far less with no questionable ingredients and while producing zero waste! It’s a total win for us.
Sweet potato benefits
:Sweet potatoes are a great source of vitamins, and minerals. They are naturally delicious and contain fiber and antioxidants that promote the growth of good gut bacteria and contribute to a healthy gut. The perfect base of a healthy, simple superfood snack!
You want to slice these chips as thin as possible. Ideally, you would use a mandolin for an ultra-thin potato slice. I have accidently cut them too thick in the past and they didn’t have the flaky crunch you want in a chip.
You want to turn your baking sheet halfway through your bake time to ensure even baking.
- 1 large sweet potatoe, sliced very thinly with a mandolin (thinnest possible)
- 1/4 cup oil - ideally: melted coconut, MTC oil, avocado oil, or extra virgin olive oil.
- cinnamon coconut sugar sprinkle:
- 1/4 cup coconut sugar
- 1/4 cup cinnamon
- savory herb salty sprinkle:
- 1/4 cup sea salt
- 1 tablespoon dried garlic
- 1/2 tablespoon dried rosemary
- 1/2 tablespoon dried sage
- 1/2 tablespoon dried thyme
- sprinkle of pepper
- Preheat oven to 150 degrees F and line a baking sheet with a silicone baking matt (if you have one) otherwise, line with parchment paper.
- Using a mandolin, very thinly slice your sweet potato into a large bowl
- Add your oil and toppings of choice
- Using your hands, mix oil and toppings until all chips are well covered in oil and toppings
- Place on a baking sheet, being sure not to overcrowd/overlap. Use two if necessary.
- Bake for 3 hours, then turn pan
- Continue to bake for another 3 hours.
- Check for doneness. Chips should be fully dehydrated and crispy. If not, put back into the oven and check regularly at this point.
- Remove from oven and onto cooling rack. Let cool for at least an hour before enjoying them to allow them to crisp more.
Store in an air tight container at room temperature.
Enjoy within one week.
Freezes well for up to one month.