While doing the Whole 30, I never really felt deprived. Sure, a glass of wine would have been nice. But overall, sticking to the plan wasn’t that big of a deal. I think it’s because I tend to prefer savory foods over sweet ones. (Plus, I got amazing results!) My weakness? Potato chips. I can’t even keep them in the house. Although these baked sweet potato “chips” don’t have the same addictive crunch as traditional potato chips, they’re quite good and easy to make!
BAKED CHILI-LIME SWEET POTATO “CHIPS”
Inspired by a Bunch of Different Recipes
Ingredients:
- Sweet potatoes, sliced very thin (You can use a mandoline for quick slicing; I used a knife.)
- Coconut oil, melted (You could also use clarified butter or olive oil.)
- Garlic salt
- Chili powder (You could also use a chili-lime seasoning mix.)
- Lime wedges
Method:
- Preheat oven to 400 degrees.
- Coat or drizzle the sweet potato slices with the melted coconut oil.
- Arrange the slices on a parchment-lined baking sheet.
- Lightly sprinkle the slices with seasonings.
- Bake for approximately 25 minutes, flipping halfway through baking, until the sweet potatoes are beginning to brown. (NOTE: Check the sweet potatoes frequently to avoid burning the smaller slices.)
- Serve with lime wedges for spritzing and enjoy! (Sprinkling with lime zest and a little coarse salt would be nice, too.)
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I like to do this too, another trick I use is to put the baking sheets in the oven while you are slicing, then the pans heats up and the potatoes crisp nicely.
GREAT idea! I’m doing that next time!
Just tried these – delicious! I love using the coconut oil!
I don’t have chili powder, so I used cayenne pepper, which works just as nicely.
Next time, I will try heating the pans while I slice, and also soaking the slices for a while before I toss them in the oil and spices – it’s supposed to help remove some of the starch or something, and make them more crispy.
Anyway – delicious! Thanks!
How do you get the chips crispy enough without burning them? We followed the recipe with the exception of drizzling the lime juice before baking…oops! And the baking sheet could have been bigger. They were browning quite a bit, but the day after baking the chips were kinda soggy. Advice? I really want these chips to work out! :)
One of the biggest things you need to know is that they are NOT like potato chips! (Hence the quotes around “chips.”) ;) They will only be moderately crispy and only on the first day. Getting them evenly browned requires thin, even slicing. Even then, they will be a little soft in the middle. Sweet potatoes in the oven just don’t get super crispy.
Hello, just wanted to mention, I loved this post.
It was inspiring. Keep on posting!
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