Rosemary Sweet Potato Chips

June 06, 2015

Rosemary Sweet Potato Chips

This is one of my all time favourite snacks. Rosemary Sweet Potato Chips. These are so easy to make and are a guaranteed hit. I have been making these for a long time and they always get gobbled up. These little beauties are gluten free, dairy free, paleo friendly and vegan.

I love making my own baked chips. I can flavour them how I like and I know the quality of the ingredients that I’m using. I have been getting some delicious organic sweet potatoes in my weekly fruit and vegetable box from HomeFresh Organics lately. They make the best chips. I flavour them with a little bit of fresh rosemary from my garden, some coconut oil and a generous sprinkle of Himalayan salt. I bake them in the oven until they are golden and voilà! A delicious plant-based snack for the whole family.

These Rosemary Sweet Potato Chips make a regular appearance at our house on the weekend. It’s nice to eating something fresh from the oven this time of year as the temperature starts to cool down. Put them in a big bowl and curl up on the couch with these to watch a movie. Simple pleasures. The best part for me is that these chips are a wonderful way to add more vegetables to our diets. Bonus.

I like to leave the skin on my sweet potatoes because there is just so much goodness there. I did a quick internet search and found out that sweet potato skins have lots of fibre, really high levels of beta carotene, vitamin C, vitamin E, folate, potassium and iron. I just give them a good scrub with a brush under running water to remove any dirt. However, if you’re not a fan, then peel off the skin before you cut the sweet potatoes into chips.

Rosemary Sweet Potato Chips

Serves 4

Ingredients

  • 3 medium organic sweet potatoes, washed well, cut into chips
  • 1 sprig of fresh rosemary, leaves removed and chopped finely
  • 1 tablespoon of organic coconut oil, melted
  • A good pinch of Himalayan salt

Method

  1. Pre-heat your oven to 200 degrees Celsius. Line a baking tray with baking paper.
  2. Place your sweet potato chips onto the baking tray and sprinkle with the chopped rosemary, coconut oil and salt. Toss the sweet potato chips with your hands to coat them evenly in the oil and seasoning.
  3. Cook your Rosemary Sweet Potato Chips in the pre-heated oven for 45 minutes, until they are golden.
  4. Remove the tray from the oven and carefully place the chips onto a serving dish. Eat immediately.



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