When I think of summer I think of grilling, picnics and fun with family and friends. Whether in your backyard or someone else’s nothing goes better with grilling than chips. If you are lucky and can find Autoimmune Protocol compliant sweet potato chips in your area that is awesome! But, if you can’t and have to resort to whipping up a batch of you own these Sweet Potato Chips are relatively simple and fast to make. The key is to slice them as thin as possible and lay them on a parchment lined baking sheet and ensure they are not overlapping. I like to use a mandolin slicer or if you are an expert cutter a good, sharp knife will do. In addition to cutting all slices to equal thickness, attention is a must. Keeping an eye on them as the cook and removing the ones that crisp up first is an important part to the perfect bowl of sweet potato chips. The process can be a bit daunting but it is totally worth it. If these chips last more than a day around your house I suggest throwing them in a dehydrator to get every last bit of moisture out of them and then store them in an airtight container. Enjoy!
- 2 large sweet potatoes
- 1 tsp sea salt
- 3 Tbsp olive oil
- Clean and slice sweet potatoes on a mandolin slicer or to an even thickness with a knife.
- Lay on a parchment lined baking sheet ensuring they don't overlap. You will need more than one pan.
- Bake at 400 degrees flipping often and removing chips as they brown and become crisp. I also like to rotate the pans for more even cooking.
- Continue flipping, rotating and removing chips until all are crisp.
- If you have leftovers or want to store put in the dehydrator for 1 hours until all moisture is removed. Store in an airtight container.