Baked Garlic Sweet Potato Chips

Tuesday, July 10th, 2018


sweet potato chips

 

The Birth of my Sweet Potato Chips Recipe

 

I prefer a sweet potato over a potato any day. Loving their creaminess, I used to prepare them with cinnamon, nutmeg and sweet toppings like honey or brown sugar.  Then I realized that the sweet flavors competed with each other and decided to switch tactics.

That’s when I began to treat my sweet potato like a white potato and load it up with Daiya cheese, veganaise (instead of sour cream), bacon bits, chives, and dulse flakes. A new era of my life had begun.

My boyfriend, Scott, won’t eat sweet potatoes unless they are crunchy chips. For me, a healthy relationship involves sitting down and sharing food so I’m committed to us eating together. Hence, I started experimenting with sweet potato chips. We’ve tried many iterations. Until this last one.

I went wild and started added tons of spices, salt, and fresh-pressed garlic. They were a hit. I marinated them all day and took them to the yacht club to bake for dinner. We eat potluck-style with our friends on the weekends. We polished the chips off! I thought they were wonderful, but when my friends who eat all the gluten, dairy, and sugar were commenting on the sweet potato love, I knew I had struck gold with this recipe – it works for all camps!

 

Garlicky Chips for the Gut Rebuilding Win

 

When it comes to Gut Rebuilding there are two things to consider. One, you need to feed the microbes with a vast, diverse array of foods. Two, you need to eat spices to regulate the growth of potentially pathogenic bacteria. Spices are gentle antibiotics that keep microbes in check while giving you the added benefits of better nutrient absorption, less bloating, and antioxidants.

These garlicky sweet potato chips have quite the array of beneficial spices that support a healthy gut microbiota.

Win-win for everyone.

Baked Garlic Sweet Potato Chips Recipe

 

 

Ingredients:

  • 3 pounds sweet potatoes
  • 5 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons salt (Ava Jane’s is my favorite)
  • 2 teaspoons freshly ground cumin (Yea, I take the whole seeds and grind them in a coffee grinder or mortar and pestle depending on how lazy or inspired I’m feeling.)
  • 1 teaspoon freshly ground coriander seeds (This is the most important spice to grind fresh. You’ve never had coriander until you’ve ground it fresh and eaten it in vegan espresso ice cream. But I digress.)
  • 1 teaspoon red chili flakes
  • 1 teaspoon ancho chili
  • 1 teaspoon oregano

 

Instructions:

Make sure all spices are ground into a fine powder.

Use a mandoline and create thin sweet potato coins. Small sweet potatoes work best for this if you can find them. I have a local farmer here in Tennessee that sells small sweet potatoes at the Wednesday market. They are the tastiest sweet potatoes I’ve ever laid my tongue on. Now, as you are slicing the potatoes, please don’t shave off a giant section of your middle finger like I did. I had to pull out my giant piece of shaved off skin from the potatoes. It was sad. After bandaging up my hand, I added all the ingredients into a glass storage container and stirred them up so that all the potatoes were coated. I closed it up with a plastic lid and let it sit for most of the day. I could smell the garlic through the closed lid. Mmmm.

Preheat the oven to 425 degrees F.

Lay the sweet potatoes out on a cookie sheet as flat and spread out as possible. They will be very wet at this point. Pour all liquid onto the cookie sheet. Bake for 20 minutes and turn the heat down to 275. Flip once the top side starts to dry out a little. Bake until golden, but not charred. If you don’t turn the oven down they will get too dark. If you flip them again you can get them pretty dehydrated and crunchy and they will be delicious. I managed to make these again at home and had leftovers. The next day the chips were the crunchy consistency of store-bought bagged chips. I can’t remember if I left them out on the stove on the tray or bagged them up to achieve this. Knowing my lazy self I’m going to wager a bet that I fell asleep and left them on the stove.

Delicious! When you make these, please post a picture on Instagram or Pinterest and use #sweetpotatochips and #gutrebuilding and tag me so I can see them!

 

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