Curried Sweet Potato Chips – Gluten-free + Vegan

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Curried Sweet Potato Chips - Gluten-free + Vegan

Oh gosh, what is it about crispy potato chips that are so satisfying? These delicious baked sweet potato chips are the best alternative to store-bought bagged chips that you could ever find. They are light and crispy and full of so much flavor from the curry powder. I have no shame in admitting that store-bought kettle style crispy potato chips are definitely one of my biggest weaknesses. I never buy them or have them in my house, for fear that I would sit down and eat an entire LARGE bag in one sitting.

These simple-to-make chips really satisfy that craving for me and the best part is, you can play around with the flavors. Besides the curry powder, which is one of my very favs, you can also just add salt and pepper, or maybe some smokey chipotle powder or even a sweet mix with a little cinnamon and a dash of nutmeg. The possibilities are endless.

Curried Sweet Potato Chips - Gluten-free + Vegan

These chips are great for vegans, those that eat gluten-free, dairy-free, sugar-free and even paleo. Perfect for everyone. This post was originally shared on the Free People blog – BLDG 25

 

Do you adore potato chips like I do? What’s your favorite flavor combo?

 

[print_this]Curried Sweet Potato Chips – Gluten-Free + Vegan

Makes 2 to 3 servings

  • 1 large or 2 small organic sweet potatoes, peel on, sliced into 1/8-inch thin rounds
  • 2 tablespoons coconut oil, melted
  • 2-3 teaspoons yellow curry powder, you can use more or less – I prefer spicy
  • 1/4 teaspoon salt

Preheat oven to 400ºF. For easier cleanup, line your baking sheet(s) with foil or parchment paper.

Clean your sweet potatoes well and slice thin. Using a mandoline for this will give you the best and most consistent results. I used my mandoline with the ruffle setting, because I love the way that looks. You can certainly use a sharp knife, but try your best to keep a consistent thinness so they cook evenly. Obviously the thinner you can get them, the crispier they will be.

Place the sweet potato chips in a large bowl, add the melted coconut oil, curry powder and salt. Toss gently to evenly coat all of the chips.

Place the chips in a single layer on the baking sheet. Bake for 12-15 minutes on the first side, then pull the tray out, flip all of the chips over and bake another 12 to 15 minutes longer. Watch them carefully because they can burn very easily at the end.

You want them to be crisp and lightly browned. I find that immediately taking the chips off the tray and onto a cooling rack helps to make them as crispy as possible. I find these are best enjoyed while still a little warm. If you don’t gobble them all up like we usually do and you wish to store them, allow them to cool completely before placing into an airtight container.[/print_this]

 

2 Responses

  1. Hi! I have been playing with parsnip chips – easy to make not – as sweet as sweet potatoes – more adaptable to a variety of flavors. Love your blog!

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