This is a Paleo sweet potato chips recipe for everyone!  Some of you don’t live in the US and don’t have access to a bunch of fun ingredients I usually use for my recipes. An example of such ingredients: sweet potato chips.

I have received requests to please post a recipe for Sweet Potato Chips, because if you can’t buy them, then might as well make them yourself! And to be honest, making them may actually end up being cheaper too ;). You just have to make sure they don’t burn, so you’ll have to watch them closely while they are baking in the oven. Another great tip is to use avocado oil; I find that this type of oil makes the chips crunchier and crispier…which are two desired characteristics when it comes to potato chips (especially if you want to use them for dipping!).

Hope this recipe helps you guys! Have fun eating them with your favorite dip!

Tools You’ll Need for this Paleo Sweet Potato Chips Recipe:

  •        2 baking sheets
  •        Parchment paper
  •        Large Ziploc bag
  •        Mandolin Slicer

Ingredients:

  •        2 medium sweet potatoes
  •        2 tablespoons avocado oil
  •        Sea salt (to taste)

Steps:

  1. Preheat oven to 400 degrees.
  2. Cover baking sheets with parchment paper and set aside.
  3. Wash and pat dry sweet potatoes.
  4. Thinly slice sweet potatoes using your mandolin slicer; make sure slices are even, because this will help them bake evenly as well. * Warning: Be careful not to cut yourself (like I did! Ouch!)
  5. Place thinly sliced sweet potatoes in Ziploc bag, add avocado oil, close Ziploc and shake to make sure oil evenly covers all slices.
  6. Arrange slices on baking sheets so that they don’t overlap. Sprinkle them with coarse sea salt.
  7. Bake chips for about 12-15 minutes or until they begin to brown.
  8. Cool on a rack and enjoy with Paleo Guacamole or Paleo Salsa!

* Makes 2 servings (serves two people eating these as an appetizer)

* Nutritional Information (per serving): 227 calories; 14g fat; 24g carbohydrate; 2g protein.

 

About The Author

Mariel Lewis

I'm an avid Paleo blogger passionate about health and fitness! I love cooking with natural ingredients. This passion drives me to dream up fun culinary creations that not only nourish the body but taste great! Eating healthy doesn't have to be a drag, try some of my Paleo recipes and let me know what you think! :)

13 Responses

  1. Dave

    Cool recipe. I just learned some more recipes using Paleo Recipe Book By Sebastien Noel and I will add this baked sweet potato chips as a must try recipe. Thanks for sharing.

    Reply
    • Mariel Lewis
      Mariel Lewis

      Gracias ma!! :) Cuando vengas en Diciembre te hago estas Sweet Potato Chips, solo para ti ;)

      Reply
  2. MARIE BAKER

    I used a food processor to slice the potatoes super thin 1/8 inch thick; baked them plain (no oil or salt) on parchment paper, at 200 degrees F for 2 hours – perfect. Curly; no burnt slices, and I never had to turn them. I just set it and forget it (after putting the timer on). Puuuuurfect!

    Reply
    • Mariel Lewis
      Mariel Lewis

      Yes, you can. I like to use avocado oil, because I find that it gives the sweet potato fries a bit more of a crunchy feel to them.

      Reply
  3. kay

    Hello there, I’m a little new to paleo recipes. How long can these chips be stored and do they need to be refrigerated? Also, Im have a large group for a wedding and serving 2 dinners. Any ideas on feeding a crowd with healthy eats without breaking the bank! and simple too!! Thanks!

    Reply
  4. john

    Hi there! I made these today and they are delicious! However, as an avid paleontologist eater, but on a tight budget, I am looking to make chips that I can package in a zip lock or something and take to work for lunch or just a healthy snack. My chips always turn out soggy, not crisp, or completely burnt. Do you happen to know how to fix this problem? I also have difficulty with uniform slicing. My mandolin works well but so.e come out paper thin while others are pretty thick. What am I doing wrong?

    Reply

Leave a Reply

Your email address will not be published.


− 1 = eight