I am proud to announce, I have mastered the sweet potato thick-cut chips. Oh my goodness, have I really figured it out! I’ve been searching for ways to make the sweet potato transform into a crunchy outside, creamy inside, salty and smoky side dish of choice for summer bbq’s and I’ve got you covered.
What I love most about these is how versatile they are! I love pairing these crunchy chips with a turkey burger or chicken as a side dish. Even better, leftover sweet potatoes can be thrown in a salad (warm, room temp or cold) the following day for some density! I also love heating these up in a skillet with and serving with some eggs for a delicious and easy breakfast!
However you choose to eat these, make sure you have enough to go around and because these go quick!
Preheat oven to 475° (if you have a convection oven, use this setting).
Line a cookie sheet with tin foil, and then add a layer of parchment on top (parchment prevents sticking while cooking— foil is when it goes under the broiler).
Peel and slice sweet potatoes to desired thickness, set aside.
In a large bowl, whisk together arrowroot powder, sea salt, pepper and smoked paprika. Dredge the potatoes in dry mixture and lay evenly on cookie sheet.
Bake for about 12 mins and flip. Bake for about another 8 mins, but keep an eye on them for desired crispness.
For a super crunchy option, remove parchment and let crisp under broiler for 1-2 mins.
Remove from oven, season with more salt and serve.
Serving Size 1
Servings 0
Sign up to our newsletter