I don’t know about you but I really like to know what is in whatever I am eating. I work hard (happily) to pay attention to what I eat so that my body and mind get the most from what I am eating. Which is why I tend to make a lot of my own treats and snacks. Obviously, knowing what is in the snack is easier if I make it since I have control over the ingredients.
Making my own meals and treats also saves me money.
One bag of what I consider a healthy sweet potato chip will cost me $5 – for what ends up being 4 servings of delicious chips.
And they are completely guilt free.
I know what you are saying … but what about time?
Yes it takes time to make your own goods but I find that it takes less time to make than we actually think it will take. Often, the idea of having to prep food and cook it feels overwhelming – perhaps because we don’t really know how to make a particular item. Or it is the first time making it so it seems more daunting.
I definitely felt that way in the beginning of my journey to eating Paleo and gluten free. There were so many things I didn’t try at first because of fear — of screwing it up or not making it perfectly or wasting food.
What I found was that if I simply put the ingredients needed on my shopping list to buy, and then incorporated that meal or snack into my weekly food prep time I had no real excuse not to at least give it a go.
Enter these never fail sweet potato chips.
They never fail in that it is really hard to screw up making them and they are always a hit! I have even tried making the same chip using beets instead. Both are divine. Both are easy to make. And yes, both are healthy.
I tell you, with a mandolin slicer, coconut oil and salt, there is almost nothing I won’t try now.
These sweet potato chips are sent from heaven They are a perfect side to any meal and a great, sweet, after-school snack. Try them and tell me what you think!
Ingredients
One large sweet potato
sea salt
about 1/2 C of coconut oil for pan (the chips should “float” and not stick to the bottom)
Preparation
Using a Mandolin Slicer, slice up your potato on a thin setting. Keep that healthy skin on!
{Note: Forward-thinking tip: I slice 2+ potatoes – depending on my meal plan for the week – and store them in an air tight container so I have them ready to fry}
Heat oil in a 10″ or larger fry pan (medium heat)
Place your sweet potato discs in the pan – don’t over crowd
Sprinkle sea salt on them and when the ends start to curl, flip them. Flip a few times until cripsy. The thinner the chip, the quicker it will cook. The darker they get, the crunchier they will be.
Once cooked, place on a paper-towel-lined plate to soak up excess oil. And enjoy!
{Note: Best eaten right after cooked. If using beets, peel the beet before slicing. These don’t get as crunchy as the sweet potato and need a little more cooking time.}
