Chips aren’t inherently bad. Highly processed vegetable oils and refined salt are what gives chips their bad name; both are inflammatory to the body. There are a few brands out there using clean ingredients, just read the labels. OR make your own.
I make these purple sweet potato chips often. I prefer to use purple sweet potatoes – their flesh is dryer, which translates to a crispier chip, IMO. Low and slow is the key- it takes longer but the chips will be a more uniform crispness.
Happy Eating,
~Monique
Purple Sweet Potato Chips
Purple sweet potato
Avocado oil
Himalayan pink salt
Preheat the oven to 300 degrees. Slice the potato thinly using a mandolin, or as consistently thin as you can with a knife.
Toss with a drizzle of the oil in a bowl, using your hands to distribute the oil across the potato slices. Use just enough oil to spread across the slices without leaving them saturated.
Lay out the slices on a parchment-lined sheet pan. Sprinkle with pink salt. Bake until crispy- they will crisp a little more after they cool as well.
Note: some of the chips will get done before others; remove those from the pan and leave the others in to continue cooking.
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