Paleo Plan

Homemade Sweet Potato “Chips”

Sweet potato chips One of my favorite ways to get carbs in my diet is homemade sweet potato rounds, or “chips”. As I’ve said before, I need a good amount of carbs in my diet or I feel terrible. I do some sort of exercise 4 to 7 days a week, whether it’s walking, climbing, running, sprinting, riding a horse, or doing high intensity interval training. I know it’s possible to do that while on a high fat, very low carb diet, but I’ve tried and it hasn’t worked for me. So I eat carbs – anywhere from 75 to 130 grams a day of them. Thusly, sweet potatoes are an important part of my life, and I suggest to anyone who’s suffering from fatigue, carb cravings, or weakness on the Paleo diet that you add this little nugget of deliciousness into your life.

How Long Do They Take?

We make a big batch of these things about once a week, and it takes a couple of hours when all is said and done. That doesn’t mean you’re actually in the kitchen that whole time. It just means you’re checking on them in the oven every so often to make sure you don’t end up with sweet potato charred crisps instead of chips :)

You could also make these in smaller batches – maybe just one sweet potato as opposed to the three I used last night – and that would take less time. I just like to have them in the fridge so I can eat them cold or stick them in the toaster oven. Anyway, they’re delicious and satisfying and a great alternative to the sweet potato or potato chips you buy at the store, which are covered in seed oils.

Here’s what you need:

Sweet potato(es) – I use white sweet potatoes because they’re really sweet and light, but any will do
Baking sheet(s)
Sea salt (or not)

Oil (coconut, tallow, bacon drippings, lard, or ghee if you’re into that)

Sweet Potato Chips Ingredients

Instructions

  1. Pre-heat your oven to 360 degrees F.
  2.  

  3. Slice the sweet potatoes into thin rounds, as consistently shaped as possible. The more consistent the thickness, the more consistently they’ll bake.
  4.  

  5. Place the rounds on baking sheets, using the space as efficiently as possible – they can be touching.
  6.  

  7. Sprinkle them with sea salt (or not) and add any other seasonings you like (pepper, rosemary, cayenne).
  8.  

  9. (This step is optional, too.) Drizzle a couple drips of oil onto each round. I melted some coconut oil in a pan and dripped it on with a spoon. OR you can just shave off some tallow or solidified coconut oil and sprinkle it over the rounds. There’s no right or wrong to this process, and they’ll turn out delicious regardless of how much oil you put on them. They’ll look like this before they go in the oven…
  10.  

     

  11. Bake on 360 F for 15 minutes until they look like this.

  12.  

     

  13. Then take those thin, brown, crispy ones out and put them on a plate – they’re done. Flip the rest of them over and put them back in the oven for about 10 minutes. The remaining bake time really depends on how thin the rounds are sliced. The thinner they are, the less cook time they’ll need, and that’s why you have to constantly check on them. The end goal is light brown, crispy edges. Don’t let them go until they’re completely brown or they’ll be burned.

 
That’s it!

They shrink down considerably, and I usually can’t resist eating them while they’re coming out of the oven, so make more than you think you’ll need. I store them in the fridge for up to a week and eat them with my famous guacamole (the recipe to which I will someday nail down and post here), or as part of a meat and veggie dish, or just on their own. Eat them cold or heat them up in a toaster oven.

Nutritional Value

This is for about 10-15 sweet potato chips with the oil. This info was derived from www.myfitnesspal.com.

nutritional value sweet potato rounds

Enjoy! And please let me know how they work out for you if you try them.

Share it

Subscribe to the blog

8 Comments

  1. Whoa! WAY too much work for me! I use my microwave chip maker by Pampered Chef … Disclaimer: I sell Pampered Chef. It comes out perfectly EVERYTIME, & is so easy, tastes good & quick!

  2. Parker Dutro

    Carol,
    When you heat food in the microwave most of the nutrients are destroyed. What would be the point of going to any amount of trouble making your own chips when you are not going to benefit from the work? More often in life it is true tht you get out what you put in. Shortcuts almost always compromise quality, and quality is (or should be) the reason for scratch cooking in the first place!

  3. Trisha Cunningham

    I made these and they were delicious. Only problem I had was storing the ones I didn’t eat. So any suggestions on how to store them so that they don’t lose their crisp???

    • Trisha Cunningham – Glad you like them! I haven’t found a way to maintain their crisp after they’re cold. I just reheat them in the toaster oven and the crisp comes back. You could do the same in the regular oven, too.

  4. Thank you for how you posted your add. I like to see how things turn out. I am going to my kitchen and cooking them. Yes having a guacamole would be awesome. How to make it take a good soft avecado mash it add salt and lemon juice and also chopped tomatoes and mix thats it. It is all taste. I just add salt and lemon juice keep adding a little at a time till you get your own taste. thxs again

  5. I just made these and they were fantastic!

  6. I used a mandolin to slice them evenly and fried them in coconut oil Crunch is the one thing I miss most from my previous style of eating. This provides a pretty good fix.

  7. Microwaves are toxic and take all the nutrients from our food. Use the oven. These turned out fantastic! Thank you so much for sharing the recipe.

Leave a Comment