“Sweet potato chips? Really? But they’re so simple. That’s what I make when I am in lazy mom mode.”
“Perfect. That means doable for the rest of us.”
My friend Liv was understandably surprised when I asked her if I could come over and photograph her making sweet potato chips for the blog. She is probably the most talented cook I know. She’s the type that makes everything from scratch and gets most of her food from farmer’s markets or her own garden. But it’s not just the uber-fresh, high quality ingredients that make her food so amazing (though that certainly helps). She simply possesses that magical quality that somehow elevates regular recipes to “this is the best (insert anything) I’ve ever had in my life” status. Her cookies are so good that I literally cuss after each bite. That good.
So while we’ll undoubtedly bring you back to her kitchen in the future, I’m excited to first share with you this easy recipe that makes a great side dish or healthy snack that kids love.
You can use any kind of sweet potato, though Liv has found that the Japanese variety, which have purple skin and white flesh, taste best for this recipe. She prefers to leave the skin on, which not only adds flavor, but looks pretty too. She makes these so often that her 3 year old son, Reed, knows how to set up and operate her food processor, which was pretty rad to watch. While a food processor is definitely great for busting out perfectly uniform rounds really quickly, I always cut them with a knife and it’s really no problem at all.
One of the things I love about these is how versatile they are. I serve them with grilled chicken and veggies, alongside burgers, and just as often, on their own as an afternoon snack. I mostly make the “plain” recipe below, but adding curry or cinnamon is also really yummy if you want to change things up a bit.
2 or 3 medium to large sweet potatoes
2 Tablespoons melted organic extra virgin coconut oil
1 teaspoon sea salt
Preheat oven to 325 degrees.
Wash, dry, and thinly slice sweet potatoes into rounds about ⅛” thick. The thinner the chip, the crispier it will be, but more likely to burn in the oven if you’re not vigilant.
Put them in a large bowl and toss with the coconut oil and sea salt until evenly coated. Don’t be afraid to use your hands!
Transfer chips to your baking sheet(s), laying them out flat without any overlap. It’s fine to include any smaller or misshapen pieces, but know that you may have to take them out of the oven sooner than the rest since they’ll likely cook faster.
Bake for about 20 minutes, then check them to see if there are any pieces that look done already, and if so, remove those pieces. Your ultimate goal is to have them be a light golden color with a few brown speckles. If the entire chip turns brown, it’s likely a little overdone and will taste charred.
Continue baking and check on them in 5 to 10 minute increments until they’re a little crisp and golden. I realize that babysitting the oven like this can be a bit tricky, especially with little ones running around, but it’s worth it so that they come out just right and none get burned. Don’t forget to set a timer! It’s pretty hilarious how easily I forget or get sidetracked without a timer to remind me. It’s hard to say exactly how long this will take, because it really varies depending on the thickness of your chips and individual oven quirks. If I had to guess I’d say between 35-40 minutes is the average.
Once they’re done, let them cool for a few minutes before removing them from the baking sheet. They’re best eaten warm, right out of the oven. If you make a huge batch and have leftovers, they’ll store in an airtight container for a few days, but will lose their crispness.
|Reed, showing us how it’s done.
Congratulations to Liv and family, who welcomed home a gorgeous baby boy this week!