You guys, it might sound crazy, but I think we all might owe the sweet potato a big apology.
As a kid I only used to think of sweet potatoes as candied yams…you know that overly sweet and unappealing Thanksgiving side-dish staple. I couldn’t see them for their full potential and for years I really took them for granted.
From anti-oxidant to anti-inflammatory nutrients, sweet potatoes pack a powerful punch when it comes to your health. They are a great source of Vitamin A, and C as well as potassium, choline and so much more. Not to mention there are so many unexpected, yummy and relatively simple ways to prepare them. This gluten free snack recipe is a quick and delicious way to take advantage of all the benefits sweet potatoes have to offer.
This recipe literally could not get any easier, you only need three ingredients: 2 medium sized sweet potatoes, coarse sea salt and 2 tablespoons of extra virgin olive oil.
Start by heating your oven to 275 degrees. While the oven is preheating, peel and then cut the sweet potatoes into uniformly thin discs. You don’t want them to be paper thin as they will burn too easily. I found that cutting each slice about 1/8 of an inch thick works well.
Place the discs in a bowl and drizzle on the olive oil making sure to coat both sides. On a parchment paper lined baking sheet place the discs in a single layer, do not stack! Sprinkle with sea salt and place in the oven for 30 minutes, flipping once half way through.
If you prefer a crispier sweet potato (I do!) throw them in the broiler after baking. Set broiler to low and place them back in for about 5 minutes or until they start to brown on the edges.
When they are done the sweet potato chips should look something like this…
From their naturally sweet flavor and beautifully rich color to all their essential nutrients, this sweet potato recipe is like eating a potato chip without even an ounce of the guilt. Serve as a snack, appetizer or side at dinner time.
Happy gluten free eating!