· gluten-free · soy-free · nut-free .

Have you ever seen those colorful veggie chips in the gourmet section of the grocery store and thought “I could do that…”, well you actually can!

Making your own baked vegetable chips is not only fun but better for you because you know exactly what’s going in them (unlike the store-bought ones that can have questionable ingredients and not-so-great vegetable oils in them).

Today we’re showing you the simple process by making sweet potato chips. A more updated version of the classic potato chip and one that’s going to taste just as delicious (if not more!).

No dehydrator needed – these chips are just baked in the oven at a low temperature.

Scroll down for the recipe ↓

 

Multi-Colored Chips

We suggest using either jewel yams, Japanese sweet potatoes, or purple sweet potatoes just because they lend themselves better to getting dehydrated and crisping up nicely.

You really only need 1 potato of your choice to make 5 cups of chips so you can choose whichever you want or if you want multi-colored chips, slice a little of each variety! The colors are really so beautiful when mixed together. Just make sure to put them on the baking sheet divided by color because one type of sweet potato may cook faster than the others.

Also, once you’ve made sweet potato chips, feel free to experiment with other vegetables. Try dehydrating beets, parsnips, and carrots for a real gourmet selection!

 

How to serve

Serve these chips just like you would regular potato chips; serve them on (vegan) charcuterie and cheese boards, serve them with your favorite dips, guacamole, or just grab some for a snack when you’re feeling peckish.

If you’re feeling extra fancy, you can also use them to garnish dishes. Use them as toppings or even crunch them and use them as you would breadcrumbs.

 

Baked Sweet Potato Chips

Makes 5 cups

1 whole | 200g jewel yam, Japanese sweet potato, or purple sweet potato

1 1/2 tbsp | 18ml olive oil

3 pinches smoked paprika

sea salt, to taste

freshly-ground black pepper, to taste

1. Preheat oven to 320ºF. Slice potatoes thinly using a mandoline or a knife. They should be about 1/8”-thick so that they get crispy faster.

2. Place sliced potatoes in a large bowl and add olive oil, paprika, salt, and pepper to taste. Transfer to a lined baking sheet and spread them out on one even layer so that none of them are overlapping.

3. Bake for 15 minutes and then flip each individual one on to the other side. Bake for another 10 minutes or until they’re light brown and crispy. If they still need longer after 10 minutes, bake them in 4-5 minute increments while checking them. They can easily burn, so keep an eye on them.

4. Remove from oven and set aside to cool completely before storing. Store in an airtight container lined with a paper towel in a dry place for up to 6 days.

 

Did you make this recipe? tag us on Instagram @eatogether.co so that we can see it!

 

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