Sometimes the craving to sit down and eat a few chips becomes overwhelming. The problem is that most of us don’t or ‘can’t’ stop at eating just a few. We tend to eat a handful, then another, and then, of course, another.

Sweet Potato Chips with the skin intact.

Needless to say, eating a whole bag of potato chips isn’t the original intent for most of us. However,once the desire hits, you must be prepared to have a good alternative in place. Whether you are watching what you eat and are desiring the nice crisp texture of a potato chip, or if you are attempting to remove fats and preservatives from your diet, there is a healthier alternative that can be a terrific substitute.

I have tried many ways to make sweet potato chips – with olive oil, with coconut oil, and even letting them soak in water for an hour before baking. Just like everything else, the best way I have found is to keep it simple. This recipe does not call for any oil to be added, it just isn’t necessary. You can flavor your chips however you prefer, even flavoring half one way and the other half a different way to make the entire family happy.

Making them in the dehydrator is the best way that I have found to ensure that I don’t forget them in the oven and as a result ending up with burnt chips. Although, I find that making them in the oven produces crispier chips in a fraction of the time. However take warning, it does require you to be on guard for the last half of baking so that you can remove any pieces that may get done quicker than the others and to rescue them at the crucial stage of turning crisp before turning black.

Using a mandolin helps to make sure that all the slices are about the same size

You can peel the potato if if you prefer, however this is not necessary

To bake, line slices on a parchment lined baking sheet

Using a dehydrator is easy and fail proof but you must have patience

Sweet potato chips baked in the oven

Sweet Potato Chips

Ingredients:
Large Sweet Potato – washed and scrubbed
Fine sea salt, as desired
Seasoning of your choice -smoked paprika, onion powder, etc.

Instructions:

Using a mandolin, slice the potato into very thin slices, with or without the peel.

If using the oven:

Preheat oven to 400F
Line a baking sheet with parchment paper
Arrange the potato slices in a single layer on the parchment lined baking sheet
Sprinkle the tops with sea salt, along with any other seasonings that you prefer
Bake in the center of the oven for 10 minutes.
After 10 minutes, the edges will begin start to crisp and curl up. Flip each chip over, and return to the oven for another 2-3 minutes, or until desired crispness is reached. *You must continually watch them after you turn them over because they can go from crisp to charred in a matter of minutes.

If using a dehydrator:

Arrange the slices into a single layer on the mesh trays, and dry at 155F (High) for approximately 2-3 hours, or until desired crispness is reached.

Enjoy!

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Mary and Jim