It does not matter the kind, the shape, or how it’s cooked if it’s a potato I will eat it. I know potatoes get a bad rap because they are carbs, or starch, or whatever it is that causes people avoid them and I’m like no please give me all of the potatoes in the world.
I’ve made my love for sweet potatoes known before of course and I use them often but this time I mixed it up and went for the white sweet potato to make these chips.
Maybe it’s just me but I think they have a bit of a subtler flavor so I think they worked better for what I was going for here. I wanted the standard kind of chips that my mom used to make as a kid but decided to go for the sweet potato instead of a regular white potato. Because yes even though I said I don’t discriminate when it comes to potatoes and I love a white potato too sometimes you just need to go for the more nutritious option.
I love these “potato chips” because they are so easy to make and they are just so good. You can have them with barbeque, a salad, a sandwich, or even just as a snack.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see.
Sweet Potato Chips (Vegan + GF)
- 1 large Japanese sweet potato
- 1-2 tbsp olive oil
- salt to taste
Preheat oven to 425*.
Scrub potato clean and dry it. Then slice thinly and lay out on a large baking sheet. Drizzle with olive oil and place into the oven for 15-20 minutes. Flipping halfway through.
Once chips are browned and a bit crispy take them out of the oven. Sprinkle with salt and serve with condiment of your choice.