Salty tater chips have become somewhat synonymous with the word snackfood over the years. They're salty, crispy crunchy bites that everyone loves, but when you get those chips from a bag, they're undoubtedly fried in inflammatory bad oils and probably have ingredients you've never heard of. That's why today's healthy snack recipe is homemade baked sweet potato chips.
These chips are made from sweet potatoes (more vitamin & nutrient rich than their white russet friends) and are baked with olive oil instead of fried in inflammatory oils.
Baked Sweet Potato Chips
MAKES ENOUGH FOR 4-6 TO SNACK
- 1 huge sweet potato or 2 small, peeled
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
Place two baking sheets in the oven and preheat to 425 degrees. Slice your potatoes into thin rounds using a mandolin or very sharp knife. Be very careful... I may have taken out a large chunk of my thumb in the making of these potato chips.
Place your thin sliced potatoes in a large bowl and toss with cinnamon, kosher salt, & olive oil.
Hint: Don't over season or over oil. The chips shrink up a bit and concentrate flavor. You can always season after. There should only be enough oil to coat the taters. You shouldn't get oil pooling at the bottom of the bowl.
Lay in a single layer on the preheated baking sheets and bake in the oven for 5 minutes. Switch trays if one is above the other and bake another 5 minutes or until desired doneness. You'll know they're done when they look golden browned and easily move when nudged with a spatula. You want them to crisp up & not remain limp. Watch carefully, these are very easy to burn.
Remove from oven and transfer to a paper towel lined plate. Sprinkle with a pinch of salt & allow to cool. Snack away.