I’m always on the look-out for new healthy, tasty snack ideas, both for myself, for clients, and for friends. I can recommend that we all eat salads until greens are growing out of our ears, but nothing really wows a crowd or a skeptical client quite like a healthy, nutrient-packed vegan snack to replace an old unhealthy, guilty snack, like chips or ice cream.
I think we can all agree that Cheesy Kale Chips are a totally ridiculous, addictive winner of a healthy snack that almost doesn’t taste healthy. This sweet potato chip recipe is right up there, in my opinion, and actually even easier! This is a mainly a baked version of the recipe, but I’ve given rough directions for keeping it raw and crisping these up in a dehydrator, which is never a bad thing.
These chips are baked in coconut oil, with a little dash of mineral-rich sea salt and cayenne pepper, actually creating a vitamin and mineral packed, crunchy, savoury treat you can feel good about mowing down on, instead of guilty about devouring a few too many. Think Terra Vegetable Chips, but not fried and fake-healthy like those things are.
Crunchy Sweet Potato Chips
1 large sweet potato (or beet or parsnip!)
1 tbsp extra virgin coconut oil
1/4 tsp salt
few shakes cayenne pepper (or curry powder would be tasty too!)
With a vegetable peeler, feel skin off of sweet potato. Then, with same vegetable peeler(!), peel strips of potato until you’ve peeled all of the potato into super thin slices. Melt coconut oil, toss with sweet potato slices, salt and cayenne. Lay out on a parchement-baking tray, or teflex-lined dehydrator trays. It’s actually good if some of the slices overlap, this will create some bigger chips, as the peeled slices tend to be a bit on the skinny side. For oven baking method, bake at 200F for 45 minutes to 1 hour, until chips are dried and crispy. For dehydrator, go at 105F for probably 3-4 hours, until chips are dry and crispy!
They’ll look like this before they get baked:
And like this before you devour them omnomnom: