Some would argue that the best snacks are cut fruits and vegetables. That’s fine. But I have never been one of those people. Even when I was doing a Whole30 last summer (an effort that failed spectacularly, by the way), I was one of Those People who snacked on dried fruit and nuts, which technically you’re supposed to limit.
So, snack food is pretty much a must for me sometimes. I think we all have those crispy chip cravings every once in a while, but the second you look at the list of ingredients on the back of even the most innocuous snack food (PopChips come to mind, with their maltodextrin and canola oil), you worry about what you’re putting into your body.
Luckily, if you have a mandoline or a sharp knife, you can make perfectly paleo, vegan, gluten-free and pretty much everything-free sweet potato chips in 20 minutes or so. If you use a mandoline like I did, it might take some practice to get the slices exactly even. If you use a sharp knife, you might have trouble slicing the potatoes thin enough. It’s a process, but it’s totally worth it.
Try dipping these in hummus, or serving them on the side of a burger — you won’t regret it. You can also, if you’re feeling it, dip them in homemade ketchup.
- 1 sweet potato, thinly sliced on a mandoline or with a knife
- 1 Tbsp olive oil (or melted coconut oil, if you really prefer)
- 2 pinches kosher salt
- 1/4 tsp paprika
- Preheat oven to 350. Toss all ingredients in a bowl and mix very well, until chips are thoroughly coated in oil.
- Place on a baking sheet lined with parchment paper or foil flipped to the dull side. Place chips side by side, without overlapping.
- Bake for 30 minutes, flipping halfway through to ensure even crispness. If necessary, remove chips that are browning too fast before time is up to reduce burning.
- Cool on wire rack until crisp and room temperature. Serve immediately.