Treat yourself to a healthy and delicious snack with these simple Homemade baked sweet potato chips. Perfect to satisfy your desire without guilt!
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Baked sweet potato chips recipe
Homemade sweet potato chips are so good – – made with just a handful of ingredients – Sweet potatoes, olive oil and spices. You can serve them with your homemade homemade dip sauce. I like to serve them with homemade smoked pepper -aioli -sauce -This sauce is incredible and a perfect combination with the sweet potatoes.
Sweet potatoes are a staple in our house in autumn. No, scratch that, you are a staple, but I cook much more with sweet potatoes in autumn. Some other favorite sweet potato recipes that I’ve cooked a lot lately are Sweet potato sausage Frittata and that Ahorn mustard chicken with sweet potatoes pan.
Why will you love this recipe
- Healthy: These oven -baked sweet potato chips are a great side or a snack. Made with simple ingredients and spices, they are completely 30 and paleo -friendly. Baking also means roasting baking, less fat compared to conventional chips.
- Simply: Simply mix the spices, brush the sweet potatoes and bake!
- Food information: These homemade sweet potato chips are vegan, gluten -free and free of unnecessary ingredients or strengths.
Ingredients needed
- Sweet potatoes
- olive oil
- Spices – Sea salt & freshly ground black pepper, garlic powder (optional)
How to make baked sweet potato chips – step by step instructions
This recipe for baked sweet potato chips is So easy to make And the chips are Perfect and absolutely tasty!
- Preheat the oven to 400 f. Set line 2 large baking sheets with parchment paper and aside. Combine olive oil, salt, black pepper and dried rosemary in a large bowl.
- Peel the sweet potatoes and cut the sweet potatoes with a mandolin slicer into paper-thin rounds. (I put mine on the thinnest setting.) You can also use a very sharp knife in 1/8 inch slices.
- Put in the bowl in cut sweet potato slices and throw them for coating.
- Place sweet potato slices in a single layer on the sheet metal pans and let yourself be around them. Bake on each side for about 10-12 minutes and turn around until golden brown.
- Take out of the oven and let the sweet potato chips cool on refrigerated shelves for about 5-10 minutes. You will make a little more crispy if you cool off.
- For tips for creating the best sweet potato chips you will find the tips in the recipe card.
Tips from Neli’s kitchen
5 tips for the best sweet potato chips
- Use a mandolin The sweet potato slices as thin as possible (1/8-inch thickness) and evenly.
- Do not overlook the baking sheet. Spread the sweet potato slices into a single, even layer, with the room surrounding around each slices. If there are too many ingredients on a baking sheet, the heat of the leaf is trapped under the food and generates steam, and the sweet potato slices are delicate instead of crispy.
- Hot, faster fry instead of a low, long baking. Bake them at high temperature in the middle rack for about 20 minutes instead of baking for a longer period of time at a lower temperature. A long, low back (e.g. 375 ° F or below) leads to delicate sweet potatoes, but never crispy.
- A few minutes less or more. Depending on the thickness of the slices and the thickness of your oven, you may have to bake them more or less for a few minutes if you look too soft or start to burn. Watch them carefully because they can easily burn.
- Let the crispy sweet potato chips cool on a cooling shelf For about 10 minutes after you have taken them out of the oven.
Operate suggestions
You can serve these baked potato chips with delicious dips or sauces. Some of my favorites are:
- Smoked pepper aioli
- Ahornen mustard sauce
- Chipotle Lime Dip
Serve these homemade sweet potato chips with sandwiches, burgers or a sandwich melt.
storage
These chips can take about 1-2 weeks in an airtight container at room reflection.
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Preheat the oven to 400 f. Set line 2 large baking sheets with parchment paper and aside.
-
Combine olive oil, salt, black pepper and dried rosemary in a large mixing bowl.
-
Peel the sweet potatoes and cut the sweet potatoes with a mandolin slicer into paper-thin rounds. (I put mine on the thinnest setting.) With a very sharp knife you can cut into 1/8 inch thick slices.
-
Put in the bowl in cut sweet potatoes and throw them for the stomach.
-
Spread sweet potato slices in a single layer on the baking sheets and let yourself be around them. Bake on each side for about 10-12 minutes and turn it until you are golden.
-
Take out of the oven and let the sweet potato chips cool on refrigerated shelves for about 5-10 minutes. You will make a little more crispy if you cool off.
Tips for the best sweet potato chips
- Use a mandolin Cut the sweet potato slices evenly.
- Cut the sweet potatoes as thin as possible (1/8-inch thickness) to maximize the crispy potential! (A mandolin makes things super easy and ensures that your slices are cut evenly.)
- Do not overlook the baking sheet. Spread the sweet potato slices into a single, even layer, with the room surrounding around each slices. If there are too many ingredients on a baking sheet, the heat of the leaf is trapped under the food and generates steam, and the sweet potato slices are delicate instead of crispy.
- Hot, faster fry instead of a low, long baking. Bake them at high temperature in the middle rack for about 20 minutes instead of baking for a longer period of time at a lower temperature. A long, low back (e.g. 375 ° F or below) leads to delicate sweet potatoes, but never crispy.
- A few minutes less or more. Depending on the thickness of the slices and the thickness of your oven, you may have to bake them more or less for a few minutes if you look too soft or start to burn. Watch them carefully because they can easily burn.
- Let the sweet potato chips cool on a cooling shelf For about 10 minutes after you have taken them out of the oven.
Calories: 309Kcal | Carbohydrates: 35G | Protein: 2G | Fat: 18G | Saturated fat: 2G | Sodium: 675mg | Potassium: 573mg | Fiber: 5G | Sugar: 7G | Vitamin A: 24155IU | Vitamin C: 4.6mg | Calcium: 62mg | Iron: 1.4mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.