Since Memorial Day is around the corner–we asked our go-to healthy dish expert, Liz Moody of Sprouted Routes to give us an #HBFITApproved snack to serve or bring to holiday BBQs. Keep reading for her delicious (and simple!) baked sweet potato chip tutorial!
I’ve tried loads of baked sweet potato chip recipes, but none of them gave me that perfectly crispy texture I was looking for. This new method – which involves an initial 10 minute high temperature bake before lowering the temperature and drying the chips out for an additional hour – does the trick perfectly, resulting in amazing, crispy chips every single time. These are a wonderful healthy snack, and be flavored in a lot of different ways – just toss them with whatever spices you like when you’re coating them with oil.
— 1 sweet potato, washed well but not peeled
— 1 tbsp high heat oil of choice (I love avocado, because it’s liquid at room temp, but melted coconut oil works well too)
— 1/4 tsp salt
— Seasonings of choice (see below)
Some flavorings I love:
— Pumpkin Pie Chips (use 1 tsp pumpkin pie spice per sweet potato)
— Chipotle (1 tsp chipotle powder per sweet potato)
— Rosemary (1 tbsp fresh chopped rosemary per sweet potato)
— Spicy Chocolate (it’s shockingly good – use 1 tsp of cocoa powder, 1/4 tsp nutmeg and a pinch of cayenne per sweet potato)
Preheat oven to 425 degrees. Using a mandoline or a knife, thinly slice the sweet potato, then toss with oil, salt, and seasonings of choice until each slice is well coated. Lay flat without touching each other on a parchment lined baking sheet, then bake for 8 minutes. Remove from oven and reduce heat to 225 degrees, then return to oven and bake for an additional hour, or until crispy. Let cool completely to maximize crispiness. Store at room temp in an airtight container for 3 days. Makes 1 serving.
Recipe & Photography by: Liz Moody of Sprouted Routes