Sweet Potato Chips - Minimal Wellness (2024)

Sweet potatoes are my favorite source of complex carbohydrates. Sweet potato chips are a super yummy way to munch on these nutritional powerhouses which are packed with vitamin A, fiber, potassium, manganese, vitamin C, and vitamin B6. In addition, sweet potatoes have an array of antioxidants that make themarguably the most anti-inflammatory source of complex carbohydrates we can consume.

Just like regular potatoes, sweet potatoes are very versatile and can be incorporated into our diets in numerous ways — these chips are one of my favorites. I like to make them extra crispy by slicing them super thin and baking them for a few minutes longer. But the chips are also delicious a little softerand thicker and can be used as a substitute for toast. So good!

Sweet potato chips are fantastic as a base for eggs, as a conduit for avocado mousse or guacamole, or as a replacement for corn chips in nachos. They’re also great to have around simply for snacking — sprinkle with a little extra salt and pepper and you’re good to go.

For a long time I used a large sharp chef’s knife to thinly slice the sweet potato for making chips, but I’ll be honest, my knife skills aren’t the best and they often came out rather irregular. So I purchased a mandoline slicer. Of all the kitchen gadgets I’ve owned (granted, I don’t havemany), this one ismy favorite. Sure having a great blender is nice — I use the blender almost every day — but this slicer really makes my time in the kitchen more enjoyable and efficient. With the mandoline I canquickly slice anything into regular (adjustable) thicknesses and it comes with five different blades for various cut shapes. I’ve used it to make sweet potato chips nearly every week since I bought it and it turns what used to be 10 minute slicing job into a 2 minute task. I also use it for slicing veggies for salads, spring rolls, fajitas, tacos, scrambles, and hashes.

The chips can be made round by slicing the sweet potatoes in half width-wise or you can make long chips which are great for making sweet potato “toast” — by slicing the sweet potatoes length-wise. While common orange sweet potatoes have the most vitamin A, they’re a little sweeter than my personal favorite variety, the Japanese purple sweet potato. The purple sweet potatoes tend to get crispier faster, and hold their crispness in the refrigerator better than the orange varieties. Although the crisp ones would probably be fine unrefrigerated for a day or two, I opt for food safety and refrigerate them. Yes, they loose some of their crispness, but I’d rather be safe than sorry. Two great ways to reheat and re-crisp them: in the oven at 350°F for 8 minutes or on a flat-top griddle.