Often the paleo snacks on offer are all sweet. Catering for the sweet tooth’s who struggle to give up the refined sugar treats they are used to eating, and need a paleo alternative. I’m guilty of it, but here is a savoury recipe for all the crisp or chip lovers out there. Those of you that are missing that crunch.
I’ve tried many times in the past to get the sweet potato chip just right. Often it was still soft in spots, and while delicious, just didn’t hit the spot. These crisps do. They are perfect for dipping at parties, munching on while watching movies, or adding a crunch to a salad.
I had a history of being a chip/crisp lover.I never really craved the chocolate treats like most women. Give me a packet of chips to munch on and I would be a happy girl. The problem, I now realise, with those packets of chips and crisps is the nasty oils they are cooked in and the flavourings, preservative and weird powders they are coated in. I mean seriously, take the salt and vinegar variety…why do they need a dairy powder on them?
So these alternatives are healthy, baked, and not fried, but…they are also really delicious.
Oven Baked Paleo Sweet Potato Crisps.
2 small (or 1 large) sweet potatoes.
Preheat the oven to 180 degrees.
Peel the sweet potatoes and using a mandolin (or alternative mentioned below), slice them thinly.
Place the sliced sweet potato on a non-stick baking pan. Arrange them so they are just touching, not overlapping. They will shrink and there will be enough space between them. There are enough slices that it might take you a few batches to cook them all.
With your finger over the nozzle, sprinkle the olive oil over all the slices. You don’t need much, so use it sparingly. Too much oil, may make them soggy.
Bake for 8 minutes, then turn each slice over and bake for a further 5 minutes. Don’t leave them any longer or they will burn.
Once cooked, remove and place on absorbent towel to absorb any excess oil. Sprinkle with salt. Enjoy!
The trick to these crisps getting the right crunch, is making sure that they aren’t too thick. I use a mandolin to slice them, but you might have a food processor with a suitable attachment. Note: If they are cut thicker they will need to be cooked a little longer and may not get that crunch.
This works with any variety of sweet potatoes. I have used the purple and white variety here because I was lucky enough to find them at my fruit and veg grocer the day before. The orange sweet potato is just as good though. Yes, they do each have a slightly different flavour. Its not much of a difference, though. Certainly makes it easier to eat the suggested rainbow of fruit and vegetables when they are this gorgeous.
I’ve served them here with my guacamole (recipe here) but they really are perfect for many uses. You could season them with your favourite flavours and replace those old faithfuls that are cooked in some nasty oils.