Prep Time: 10 Min
Chill Time: 30 Min
Cook Time: 20 Min
Ready In: 1 Hr
These sweet potato chips are crunchy, slightly salty and have that wonderful ranch taste. They are a healthy take on traditional store-bought chips. Pair these chips with Sweet Potato Hummus for the perfect blending of carbs and protein.
- 4 large sweet potatoes (can also use white potatoes or beets)
- 1 teaspoon dried parsley
- 1 teaspoon garlic salt
- I teaspoon onion powder
- 1 teaspoon minced onion
- 1/2 cup coconut oil
- Sea salt for seasoning
- Fresh thyme for garnish
- Heat oven to 375 degrees. Scrub potatoes to remove dirt. Then slice into thin, even pieces. You can cut them by hand or use a slicing attachment on a food processor. Rinse your potato slices in cold water and then soak the slices in cold water for 30 minutes.
- Drain the potatoes and place them on a paper towel, keeping them slightly moist.
In a medium-size bowl, mix the parsley, garlic salt, onion powder and minced onion. Dip the potato slices in the herb mixture. Make sure the chips are coated.
- In a skillet, melt the coconut oil over medium heat. When the oil sizzles, place the slices in the oil in small batches for about 1 minute, until they are slightly brown. Do not overcrowd the pan. Use a slotted spoon or spatula to remove chips from the skillet.
- Drain chips on a layer of paper towels.
- Repeat until all chips are fried and blotted.
- Place all the cooked chips on a baking sheet and bake for 1 minute. Remove and sprinkle with sea salt and garnish with fresh thyme. Serve warm.
- Note: If you do not want to fry the chips, you can place the coated chips on a baking sheet sprayed with coconut oil and bake for 20 minutes at 375 degrees until golden brown.
Recipe from My Fat Dad: A Memoir of Food, Love, Family, and Recipes by Dawn Lerman (Berkley Books, 2015).