Baked Sweet Potato Chips with Chilli, Sea Salt and Coconut Oil

It was a bit of a grey drizzly day today (it’s really starting to feel like Autumn now) so I thought I’d treat myself to something warm, nourishing and delicious for lunch. My brother first taught me this recipe about a year ago now and it’s since become a favourite. It’s super easy and a great quick, healthy snack idea. This would be just as delicious with a number of different seasonings and vegetables too (I wrote some ideas under the ingredients list). Have fun making these!
Baked Sweet Potato Chips with Chilli, Sea Salt 
and Coconut Oil
Ingredients:
Sweet Potato
Ground Cayenne (Chilli) Pepper (a good couple of pinches per potato)
Sea Salt (a good couple of pinches per potato)
Coconut Oil (about 1tbs per potato)
Extra Coconut Oil to serve (melted)
You good also add/use: Any sweet, citrusy or spicy herbs/spices – cumin, coriander, paprika, sumac, cinnamon, nutmeg, rosemary, thyme, sage, curry powder, garlic powder, honey, maple syrup. Olive oil, butter, ghee, sesame oil. Sour cream/chives, cream cheese, sweet chilli sauce to serve. You can pretty much make these with any root vegetable too – carrots, beets, potatoes, turnip, parsnip, pumpkin.
Method:
1. Preheat oven to 190oC (375F). Peel potatoes and slice into thin, even rounds with either a knife or mandolin. Don’t worry about the ends, they are kind of tricky – I save them to roast with other vegetables later. The thinner you are able to cut them the crunchier they will be, the thicker – the chewier.
2. Mix potatoes with oil, salt and chilli in bowl, making sure they are coated evenly.
3. Arrange slices on baking sheets and cook for 10-15mins. Flip pieces over and cook for a further 10 or until pieces begin to brown slightly. You may have to take some of the thinner pieces out earlier as they will burn otherwise. If you find they brown too quickly you may need to drop the temperature of the oven slightly.
4. Yay! You’re done – some chips will be crunchy and others chewy. I think it’s really nice to have a mix of both. As soon I take them out of the oven I placed them on baking rack to cool down for a couple of minutes as they are quite steamy.
Eat them hot. My absolute favourite way to eat them is by dipping them into warm coconut oil – it’s so delicious. I think it’s the best part of eating them! You could also use olive oil, butter or sour cream too or just have them on their own. You might want to add extra salt and chilli too.

These are yummiest dipped in melted coconut oil – Sour cream in rather nice too.

The chips don’t tend to keep too well so eat straight away (I imagine you probably will anyway)

Have you ever made chips at home? What sort have you made? Let me know how you like these :)

PS: I did a (quick) recipe for apple cinnamon chips a couple of months back too

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