Sometimes you just need a crunchy, salty snack. These sweet potato chips deliver in a big way—and what’s even better, they deliver a multitude of nutrients, too! All you need to make these are:
- Sweet potatoes (obviously)
- An oil of your choice
- A pinch of salt
The result is incredibly flavorful and infinitely healthier than anything you’d find on a grocery store shelf.
Make Your Own Sweet Potato Chips
To make these homemade, all-natural, ridiculously easy and delicious sweet potato chips, you’ll need just three ingreidents:
- 2 sweet potatoes (preferably organic)
- 1 tablespoon oil of your choice
- ¼ teaspoon salt
Start by positioning your oven racks in the upper and lower thirds and preheating to 350 degrees. Rinse and dry your sweet potatoes, then, using either a mandoline or a very sharp knife, cut the potatoes into thin, uniform slices. The thinness of the slices is essential to producing truly crispy chips!
Next, toss the slices in the oil of your choice, then sprinkle with salt. We recommend using melted coconut oil, it plays nicely off the natural sweetness of the potatoes, and is ideal for baking. If you prefer to omit the salt, rest assured, the chips will still be bursting with flavor.
Spread the slices on two baking sheets, a single layer on each. If you’d like to prevent your chips from curling as they crisp, stack another baking sheet on top of the slices. This helps to keep them flat. Bake for about 20 minutes, until the edges of the potatoes begin to dry out, then remove the baking sheet covers (if using) and rotate the sheets. Bake for an additional 10 to 20 minutes until crisp and lightly browned. Let the chips rest on the sheet for 10 minutes or so to completely crisp up, then enjoy!
Whip Up This Vegan Aioli for a Next-Level Snack
While these sweet potato chips make a delicious snack all on their own, pairing them with this vegan chipotle aioli will take your snack to a whole new level. To make the aioli, you will need:
- ¼ cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 tablespoon adobo sauce
- 1 ½ teaspoon mustard
- 1 teaspoon cayenne
- 1 teaspoon salt
Mince the garlic, then mix all the ingredients together until emulsified. Feel free to adjust the quantities to suit your palate. If you like things spicier, up the adobo sauce and cayenne. For more tang, add an extra splash of lemon juice or a squirt more mustard. This is an adaptable and forgiving recipe.
It’s unlikely you’ll use all the aioli as a dip for your sweet potato chips, but we bet the leftovers won’t linger in your refrigerator for long. Once you taste it, you’ll see what we mean.
