Baked Sweet Potato Chips
I can’t think of a better way to get kids to eat their vegetables than to turn those veggies into crispy chips! It’s easy, quick, and you don’t have to “hide” the vegetable in another dish.
This Thanksgiving, why not make a platter of baked sweet potato chips to tide your kiddos over until the big turkey dinner?!
By far the best way to slice the sweet potatoes is with a mandolin, which allows you to safely create uniformly thin slices.
The only other ingredients you need are vegetable oil and Kosher salt to create crunchy, addictive chips that perfectly bridge the gap between sweet and salty.
I decided to keep the skin on the sweet potatoes – as it has nutritional benefits – but even the flesh itself is super healthy, so you can feel good about feeding these chips to your kids.
Although I created these chips with kids in mind, I am willing to bet that adults will love them as well.
You can also “doctor” the sweet potato chips to suit your taste preference, and create additional flavors by adding a variety of spices such as cinnamon + sugar, cumin + chili powder, curry powder, etc.
Although it does take a bit more time than tearing open a bag of the processed variety, making your own sweet potato chips is fun and rewarding, not to mention much healthier!
