Healthy Recipe: Sweet Potato Chips


Make Your Own Sweet Potato Chips


Not a recipe, per se, but more of a technique. Easily make your own crunchy sweet potato chips with a couple of my favorite kitchen gadgets, a mandoline slicer and a Misto sprayer. The mandoline slicer makes it super simple to thinly and uniformly slice the sweet potato and the Misto lets you use a healthy high heat cooking oil, like macadamia nut oil, to spray your chips without the unhealthy propellants found in non-stick spray. Top ’em with a mineral rich Celtic sea salt and you have an amazing side to your bunless burger.

Super Food Status

For those of us who keep a watch on our carbs, a two ounce serving, which is a nice size pile of chips, is only 10 g of NET CARBS and a very healthy dose of vitamins C and A.

Sweet potatoes are a concentrated source of vitamin C, as well as an excellent source of vitamin A, in the form of betacarotene. The vitamin C and betacarotene in sweet potatoes work as powerful antioxidants to help eliminate free radicals, molecules that damage cells and cell membranes, and that are associated with the development of conditions such as colon cancer, atherosclerosis and diabetic heart disease. ~ George Mateljan, author of The World’s Healthiest Foods

Sweet potatoes also contain quercitin, which is a powerful anti-inflammatory and chlorogenic acid, an antioxidant.

Did You Know

The sweet potato is not a potato or even a distant cousin. Potatoes are tubers which are actually underground stems and sweet potatoes are roots. Other common root vegetables include carrots, turnips, beets, celeriac, rutabaga, jicama, to name a few.

Sweet Potato Chips

Prep Time: 5 minutes

Cook Time: 12 minutes



  1. Preheat oven to 375 degrees F.
  2. Using the mandoline slicer, uniformly and thinly slice sweet potato.
  3. Line baking sheet with unbleached parchment paper or silicone baking mat.
  4. Evenly line up sweet potato chips on baking sheet and lightly spray.
  5. Bake for 6 minutes, remove from oven, flip, spray, salt and return to oven for 6 more minutes.
  6. Chips are done when edges curl and start to turn brown.
  7. Let cool to crisp up even further.


Once flipped keep a watchful eye on the chips and remove as soon as you see them starting to turn brown. They continue to crisp as they cool.

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  1. Nancy Ott says

    Dear Vanessa, A year ago I began my journey to better health by finding a naturpath in a nearby town. He immediately had me make major changes to my diet, such as no more sugar, no more flour, and most shocking of all adding butter,eggs, and good oils to my diet. It has been a tough year changing my way of cooking and eating. After a year I am a convert, my cholesterol and blood pressure has dropped dramatically.
    I stumbled upon your site a few months ago while looking for new recipes, and have enjoyed your tips and recipes. I have started using my pressure cooker to make bone broth. Also have enjoyed eating ugly beans in the evening when I need a snack.
    I am one of the quiet ones out there enjoying your website,of which I am sure there are many,but thought I should give you a big thank you for what you do, and wish you and your hubby a happy and healthy new year.

    • HealthyLivingHowTo says

      Wow Nancy, I am speechless. You are most welcome and so glad I am a part of your healthy living journey! Congrats on your success thus far.

  2. Diana says

    Hi Vanessa,
    I LOVE sweet potatoes but have been avoiding them because I thought they were too high carb? I know you follow a lower carb style eating, was just wondering how often you eat sweet potatoes.

    • HealthyLivingHowTo says

      How often? Hmmm, once a week or so. For those of us who keep a watch on our carbs, a two ounce serving, which is a nice size pile of chips, is only 10 g of NET CARBS and a very healthy dose of vitamins C and A.

    • says

      Hi Karen, I use high-oleic sunflower oil, also labeled as “high-heat”. Standard sunflower oil is high in linoleic acid, an omega-6 fat, which is damaged with heat. High-oleic sunflower oil, is at least 82% oleic acid, the same monounsaturated fat found in olive oil and lard, yes lard, while being extremely low in omega-6. It has a high smoke point, 460 degrees F, making it ideal for sauteing, frying and other high heat applications.

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