Sweet potato chips make a tasty side, appetizer, or snack. The natural sweetness of the potatoes pairs especially well with a creamy avocado and pine nut purée. Because sweet potatoes tend to brown faster than regular potatoes, I prefer slicing them slightly thicker. The result is browned and slightly crisp chips that hold up well to a thick dip while remaining tender inside.
These chips are tossed in olive oil and baked rather than fried, which reduces oil and keeps the texture light. Paired with an avocado and pine nut purée, they become a wholesome, nutrient-rich snack made from simple ingredients. This appetizer is naturally vegan and paleo, yet flavorful enough to please any crowd.
Serves: 4
Total time: about 40 minutes
Ingredients:
2 large sweet potatoes
about 2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
Step 1:
Preheat the oven to 350°F (175°C).
Step 2:
Peel the sweet potatoes. Using a sharp knife, slice them into pieces about 1/8 inch thick. Sweet potatoes can burn more easily, so slightly thicker slices work better than ultra-thin ones. Try to keep the slices even for uniform cooking.
Step 3:
Place the slices in a large bowl. Pour in the olive oil, then sprinkle with salt and pepper. Toss gently so each slice gets a light coating of oil. Add a touch more oil if some pieces look dry.
Step 4:
Arrange the coated slices in a single layer on baking sheets, leaving space between pieces so air can circulate. Bake for about 15 minutes, then check the chips. Once the first sides start to brown, flip each slice and continue baking another 10 minutes or until the second side is browned and the chips reach your preferred level of doneness. Watch closely near the end—sweet potatoes can go from nicely browned to overdone quickly.
Serve warm or at room temperature with your favorite dip, such as an avocado and pine nut purée, for a simple, satisfying appetizer or snack.