Rosemary and Sea Salt Sweet Potato Chips


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Rosemary and Sea Salt Sweet Potato Chips | Plaid and PaleoI love sweet potato chips! Ok I’ve said it, but I will probably say it again. I love sweet potato chips! Ok you get the point. Sweet potato chips make a great base to add a variety of flavors. I usually simply toss my chips in a little coconut oil and pink Himalayan salt, but this time I wanted to try something new. I love the flavor of rosemary and thought it would be great on the chips. I loved how these chips turned out! These rosemary and sea salt sweet potato chips are the perfect savory snack for sports watch parties.

I set these bad boys out at a recent football watch party and they were a big hit!

Rosemary and Sea Salt Sweet Potato Chips | Plaid and Paleo

Paleo Rosemary and Sea Salt Sweet Potato Chips

Ingredients

  • 2 large sweet potatoes, peeled
  • 1 Tbls coconut oil, melted
  • 1 tsp sea salt
  • 2 tsp dried rosemary

Directions

  1. Heat oven to 375 degrees.
  2. Slice sweet potatoes using a mandolin set to 1/8th inch.
  3. Grind sea salt and rosemary with a mortar and pestle.
  4. Toss sweet potatoes in a bowl with coconut oil and salt-seasoning mixture.
  5. Place on a non-stick baking sheet (or a regular pan greased with coconut oil) and place into the oven. After 10 minutes, take the pan out and flip the chips.
  6. Place chips back in for another 10 minutes.
  7. Pull the pan out and place any chips that are starting to brown on a cooling rack.
  8. Place the chips back in for 3-5 minutes. Every oven is different so keep a close eye on the chips so they don’t burn.
  9. Place remaining chips on the cooling rack.
http://www.plaidandpaleo.com/2013/07/paleo-rosemary-and-sea-salt-sweet.html

Enjoy!
x vanessa

23 comments

  1. Trista says:

    I know you posted this several months ago, but I just found it. I tried making these tonight, and I need your advice. I don’t know what happened, but the outsides were crisping, but the center of the chip was staying soft. So I kept them in there a little longer. Soon, there were all brown. With soft centers. These look great, but any ideas on how to fix that?

    • Vanessa says:

      An important thing I kind of left out was finding a long and skinny sweet potato. I am adding it now! If the sweet potato is too wide, it won’t cook evenly. During the last couple minutes I keep an eye on my chips, pulling them out and removing any that are starting to get brown and returning the others until they crisp. I’m so sorry yours didn’t turn out but I recommend trying again because I love this recipe so much!

  2. Rachel says:

    Just made these SO YUMMY! I need to go a little lighter on the salt, but thats a personal preference. I didnt have a mandolin so I just sliced them super thin and used a little olive oil. Thanks!

  3. Susan says:

    If I use my Magimix food processor with the long skinny sweet potatoes, I think I can push them thru the feed tube with slicer attachment. Would you recommend the 2mm or 4mm thickness for these? (I think 1/8″ falls right between or maybe a little over 3mm.)
    Thanks!

  4. Susan says:

    Sorry, that wasn’t totally clear. To clarify, I don’t have a 3mm attachment. Thus the question re: whether 2mm or 4mm would work better for these.

    • vanessa says:

      Hey there! I would go with the 4mm. I think 2mm would burn too quickly. 4mm might take a bit longer to cook, but I would just cook them longer at the higher temp if they aren’t crispy!

  5. Nada says:

    This looks really good and an’t wait to try it! do you have any special way to store them? or do I have to eat them all once they’r out of the over?! Thanks :)

    • vanessa says:

      I keep mine in an air tight container on the counter for a week… if they last that long! Sometime I will recrisp them in the oven at 350 degrees after a few days.

  6. Chante says:

    I saw in one of your replies that you were going to add ‘using long and skinny sweet potatoes’ to the recipe and wondered if you changed your mind? (as it still says “2 large sweet potatoes)
    Also … I wondered how many sweet potatoes I would need to purchase to make enough for about 50 people? (I would say perhaps each person might want a small bag of chips) serving size?

    • vanessa says:

      Hi Chante,

      I just forgot to add the “long and skinny” part in. Long and skinny definitely work better for this recipe. I think a rough estimate would be 1/2 of a sweet potato per person. Therefore you would need about 25 sweet potatoes to feed 50 people!

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