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I 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!
Ingredients Directions
https://plaidandpaleo.com/2013/07/paleo-rosemary-and-sea-salt-sweet.html
Enjoy!
x vanessa
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?
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!
How do you recommend storing them? I made kale chips once and they went bad overnight due to improper storgage.
I store mine in an airtight container on the counter! I’ve kept them up to a week without any problems.
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!
I’m glad you liked them! I used to slice by hand all the time before finally buying a mandolin!
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!
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.
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!
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 🙂
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.
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?
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!