These are so easy to make and a great healthy paleo friendly snack. For ultra thin crisps I use a mandoline but you can either just cut the potatoes very thin with a knife or use a swivel potato peeler instead. My children love these tossed in a little garlic salt and onion powder. For a spicy kick try a dash of tabasco or chilli flakes too. I love using dried herbs as well. The variations are endless. You could also dehydrate these in a dehydrator overnight until crisp.  If following a low FODMAP diet avoid garlic as a seasoning. These would be great as well with a paleo dip or mayo

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Sweet Potato Chips

Overview

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Time – Information to follow soon.

Serves – 4

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INSTRUCTIONS

  1. Preheat oven to 180C, gas mark 4.
  2. Peel the sweet potatoes and slice thinly, using either a mandolin or sharp knife.
  3. Place the potato slices in a large bowl and toss with the rest of the ingredients.
  4. Place the sweet potato chips in a single layer on a lined baking sheet. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes or until golden and crisp.
  5. Store in an airtight container.

Did you Know?

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INGREDIENTS

2 sweet potatoes

2tbsp melted coconut oil or olive oil

1/2 tsp onion powder

pinch of sea salt or garlic salt

1tbsp mixed dried herbs