Rosemary Sea Salt Sweet Potato Chips

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Rosemary and Sea Salt Sweet Potato Chips are baked to perfection for a satisfying crunch. A healthy and whole food treat you can feel good about sharing.

ROSEMARY SEA SALT SWEET POTATO CHIPS

Sometimes I want to eat the potato chip. There is something primal in that salty, crunchy texture that goes way beyond snacking.  The only problem with indulging my cravings is most of the time they are store bought and anything but healthy. Even the so called “healthy” chips have way to much fat and little or no redeeming value. Thus my dilemma; how to satisfy my craving and keep it real all at the same time.

Sweet potatoes are the “hallelujah epiphany” I came up with. 

In doing my research on how to transform these nutritious healthy gems into tasty chips, I wanted to find just the right crunch. I found that everyone had a different answer on how to achieve it. The ingredients were mostly the same but the temperatures recommended varied a lot. And so, I ignored them all and set off on my own journey and I’m glad I did.

Rosemary Sea Salt Sweet Potato Chips are spot on; baked to perfection for a satisfying crunch. A healthy and whole food treat you can feel good about eating and sharing, though in my case the sharing is a little more difficult…I want to keep them all to myself.

 

5.0 from 1 reviews
Rosemary Sea Salt Sweet Potato Chips
 
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Ingredients
Instructions
  1. Line 2 large baking sheets with parchment paper or wax paper. Set aside.
  2. Preheat oven to 450 degrees
  3. Place 2 tbsp coconut oil into medium sized microwave safe glass bowl.
  4. Microwave oil for 30 seconds to liquefy.
  5. Add sliced sweet potatoes to bowl and stir gently to coat.
  6. Place sweet potatoes onto baking sheets lined with parchment paper in single layer.
  7. In a small bowl, mix together sea salt and rosemary.
  8. Sprinkle sea salt and rosemary over sweet potatoes.
  9. Place sweet potatoes in center of oven (cook one pan at a time if necessary. It's important to have good air flow between the pans).
  10. Close oven door and immediately reduce heat to 300 degrees.
  11. Cook sweet potatoes for 50 to 60 minutes turning pan 180 degrees every 10-15 minutes for even browning. Once sweet potatoes begin to brown, remove from the oven and let cool completely.
  12. The sweet potato chips will continue to crisp up as they cool.

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Rosemary Sea Salt Sweet Potatoes shared with:

Merry Monday Link Party, The Mommy Monday Blog Hop; Tasty Tuesday; Wonderful Wednesday Blog Hop; The Wednesday Round Up; Creative Spark Link Party;Worthwhile Wednesdays; Create it Thursday; Let’s Get Real Friday Party; Foodie FriDIY; Happiness is Homemade; Hearth and Soul Blog Hop; Our Simple Homestead Blog Hop

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Comments

  1. kate says

    hi! looks yummy! Just wondering how and where you would store these? And how long you think they will last? Thanks!

    Reply

  2. Linda says

    This is great! Have made these a few times ( a different way) and love them, but the ease of this method/recipe will be my new ‘go to’. Thanks!

    Reply

  5. says

    Hi Shari! These sweet potato chips look amazing! Thanks so much for sharing the recipe with all of our Let’s Get Real readers. Question for you……….Do you have any advice on cutting sweet potatoes? They are so hard. It’s a struggle that holds me back from cooking with them more often. I know. Silly, huh?!

    Reply

    • says

      I agree, sweet potatoes can be hard. I scrub my sweet potatoes to get rid of all the debris. The skin is usually pretty thin and a lot of the time I don’t bother to peel them. It all depends on what I am using them for. If I do have to peel them I make sure my knife is freshly sharpened. Unfortunately, I don’t have any special tricks.

      Reply

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