When you go the gluten-free route, you will probably miss a lot of your favorite foods, but if you’re creative enough or know someone creative, you can relive all your favorite foods, again! This is another recipe out of Danielle Walker’s book that I tried, except I didn’t make her cilantro-serrano dipping sauce that the recipe called for because I was too lazy. Nevertheless, the baked sweet potato chips on their own are amazing, even without the sauce. Your house will be swirling with all sorts of delicious scents when you put these in the oven. Other things I did differently with this recipe: I left out the chili powder that the recipe called for, since I can’t stomach very spicy foods, and added crushed black pepper to it, instead. I sprinkled the chips with salt and pepper before putting them in the oven. I baked them on one baking sheet, instead of two, and broiled the last few minutes to make them crispy.
- 2 large sweet potatoes, scrubbed clean, with skins on
- 2 tablespoons melted coconut oil or extra-virgin olive oil (I used coconut oil)
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon chili powder (I substituted this for freshly crushed black pepper)
Use a mandolin or a very sharp knife to cut the potatoes into even 1/8 inch thick slices. Place the potatoes in a bowl, cover with ice water, and soak for 20 minutes. Preheat the oven to 400 degrees fahrenheit. Rinse the chips and pat them dry. Toss them in the oil, then spread them in an even layer on 2 baking sheets lined with parchment paper. Bake for 20 minutes, flipping once. Sprinkle with salt and chili powder.
Enjoy this delicious and healthy treat!