Paleo Sweet Potato Chips
Crispy, golden sweet potato chips baked to perfection with clean, simple ingredients. 100% vegan, paleo-approved, and totally addictive.
Ingredients
- 2 medium sweet potatoes about 500g
- 1 ½ tbsp olive oil or avocado oil
- ½ tsp sea salt
- ¼ tsp paprika optional, for smoky attitude
- Optional: rosemary garlic powder, or cinnamon depending on your flavor drama
Instructions
- Preheat oven to 350°F and line your baking sheet with parchment. Don't skip this unless you love scrubbing.
- Slice sweet potatoes thinly—like emotionally thin—but evenly. Use a mandoline for precision and zero stress.
- Toss slices with oil, salt, and spices in a mixing bowl like you're giving them a confidence boost.
- Spread slices in a single layer on the tray. Overlapping equals sad, soggy chips.
- Bake for 15 minutes, then flip each chip like a pro. Bake another 10–15 minutes until crisp and golden.
- Let chips cool completely—they’ll crisp up more as they chill, just like you do.
- Store in an airtight container… if there are any left.
Notes
Nutritional Values (Per Serving):
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g
Key Vitamins & Minerals (Per Serving):
- Vitamin A: 110%
- Vitamin C: 8%
- Potassium: 9%
- Vitamin B6: 10%
- Magnesium: 6%
Flavor Tips & Add-Ons:
- Feeling spicy? Add cayenne and lime zest.
- Prefer sweet? Toss in cinnamon and a hint of coconut sugar (paleo-friendly in moderation).
- Want fancy? Drizzle tahini or vegan cheese dust.
- These pair beautifully with guac, hummus, or eating them solo while judging other snacks.
- Store in a paper bag for extra crispness. Avoid plastic—it’s the enemy of crunch.