Sweet potatoes are on one of the world’s healthiest foods and there are all sorts of ways to prepare this root vegetable for your dinner table or as an after school snack. While baking is a healthier option to prepare sweet potatoes than frying them, this recipe for baked sweet potato chips will not leave you feeling like you missed out on anything.
In today’s world, people want healthier options. Chips and dip used to rule as the snack favorite; however today’s snackers don’t want all the grease and artificial ingredients in bagged chips. As if the calories, fats and carb values aren’t bad enough, the sticky feeling from all that salt and grease residue on your fingers is enough to toss out those bagged chips forever.
This recipe for sweet potato chips is really easy and can be made in about 20 minutes. While these chips work great for an after school snack, you can also serves these sweet potato chips at a cookout or even as a vegetable for a Tuesday night meal.
Recipe for baked sweet potato chips
You will need:
- 2 sweet potatoes, washed, peeled and thinly sliced (a mandolin, or slice-o-matic, works great)
- 2 tablespoon melted butter
- 2 teaspoons brown sugar
- 1/2 teaspoon ground cinnamon (other spices such as apple pie spice or pumpkin pie spice give a nice boost of flavor)
How to make it:
- Preheat oven to 400* and line a cookie sheet with foil
- Mix butter, brown sugar and spices
- Lay slices of sweet potato on the foil
- Brush butter mixture on each chips, flip and brush on other side
- Bake for 20 minutes, flipping half way. Keep a close eye after the flip, they can brown and burn quickly
- Let cool and enjoy.
Play with the thickness; a thicker chip will take a little longer to cook and will turn out similar to a plantain chip. A thinner chip will crisp very quickly. Once you make these a time or two, you will learn your preferred thickness and length of cooking time.
Wikipedia documents nutritional information about sweet potatoes
Besides simple starches, raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene (a provitamin A carotenoid), while having moderate contents of other micronutrients, including vitamin B5, vitamin B6 and manganese. When cooked by baking, small variable changes in micronutrient density occur to include a higher content of vitamin C at 24% of the Daily Value per 100 g serving. The Center for Science in the Public Interest ranked the nutritional value of sweet potatoes as highest among several other foods.
Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa where vitamin A deficiency is a serious health problem. A 2012 study of 10,000 households in Uganda found that children eating beta-carotene enriched sweet potatoes suffered less vitamin A deficiency than those not consuming as much beta-carotene.