Tonight, I'm sharing with you one of my favorite new recipes. My husband and I are going on this journey together of eating better. We are eating food that is better for us and less processed. We found the inspirational recipe from one of my favorite paleo blogs, PaleOMG. Seriously, if you guys are in need of some SCRUMPTIOUS recipes that are paleo-friendly, this is an awesome resource for you.
We used her recipe for Sweet Potato Chips, but made a couple of tweaks to make it our own. (When I say "we" what I really mean is my husband.)
Anyway, "we" grabbed the following ingredients:
- 2 sweet potatoes
- 2 T coconut oil ** melted down
- sea salt and seasoned pepper to taste
** we use Nutiva Organic Extra Virgin Coconut Oil. I included a link above, which is an affiliate link. Disclaimer: If you were to click this link and purchase the coconut oil, I would receive a small percentage of the profit to help fund my blogging.
Preheat oven 200. Peel the sweet potato skin, and use a mandolin to slice it thinly. If you don't have a mandolin, you can just slice them very thin. Put the 2 T of coconut oil in a pan to melt it down (warning: it doesn't take much to make the coconut oil to melt! so I would use low heat). Add sea salt and seasoned pepper to taste and mix it all together. We used about a teaspoon of each. Put all the potato slices in a ziploc bag, and pour the coconut oil mixture (it melts at, like, 76 degrees or something so it won't be hot) into the ziploc bag. Shake up the bag to get the seasoned coconut oil on every potato slice. Put the slices on greased baking sheets, and bake for 3 hours. We wanted to make sure ours were pretty crispy, so the last 20 minutes we upped the oven temperature to 220.
We love to enjoy our homemade sweet potato chippies with salsa, hummus, or guacamole.
This is so easy, and the chips taste so much better than the over-processed stuff you get at the stores. You are sure to save a couple of dollars as well.