Growing up, my mom hardly ever bought potato chips or other junk food for that matter (thanks Mom!) but if I’m completely honest, it was an indulgence I thoroughly enjoyed any time I had the chance to dig deep into that Lay’s bag. I’d like to think it’s because I’ve always tested borderline low in sodium in my history of blood work, so my body naturally craves more salt. And just so that we’re clear, there is absolutely nothing wrong with taking a pinch of Celtic Course Salt every time you walk past it.
But back to the chips. This recipe is a nice rendition of my favorite flavor potato chips but without the cocktail of unpronounceable ingredients and uses sweet potatoes for an extra dose of beta-carotene. But be forewarned: they do not taste like the store-bought chips but neither do they contain any of the junk. However, what they lack in nostalgic taste they make up for in their unique blend of salt and vinegar and the sweetness of these orange tubers. They keep well in a tight ziplock bag for up to two weeks and are a great snack for when you’re out of Celtic Course Salt and need an immediate sodium fix.
Preheat oven to 350°F (175° C). Scrub and peel sweet potatoes. Note: I peel all potatoes and sweet potatoes alike unless I know they have been organically grown. 
Using a mandolin slicer, slice potatoes into disks with 1/8″ thickness. Place in a shallow pan and pour 1/2 cup of boiling water to give it a quick steaming bath so the potatoes will not brown during baking. Steam for 10 minutes at medium-high heat. Note: It would behoove you to use Resistance Gloves when using a mandolin. Many fingers could’ve been spared had I listened to my husband and purchased a pair years ago. I use this one.
Meanwhile, grease two large baking sheets with coconut oil. When potatoes are slightly soft (after approximately 8 minutes of steaming), take them off the heat and immediately drain the remaining water.
Spread the potato slices on the prepared baking sheets in one layer only. It’s fine if the edges somewhat overlap but you don’t want the slices to be layered as that will cause uneven baking.
Brush Apple Cider Vinegar on these slices with a cooking brush. Sprinkle dried dill and your favorite sea salt (I used this).
Place in oven and bake for 20 minutes, at which time, you flip the slices over using a thin spatula and brush Apple Cider Vinegar and seasonings on the other side in the same manner. Place back into the oven for an additional 10 minutes or until crispy but not too browned.
A great movie snack or just for when you are craving something salty.
Ingredients
- 5 sweet potatoes
- 1/2 c boiling water
- 1T coconut oil
- 1/2 c Apple Cider Vinegar
- 1T dried dill
- 1T sea salt
Instructions
- Preheat oven to 350°F (175° C). Scrub and peel sweet potatoes. Note: I peel all potatoes and sweet potatoes alike unless I know they have been organically grown.
- Using a mandolin slicer, slice potatoes into disks with 1/8" thickness. Place in a shallow pan and pour 1/2 cup of boiling water to give it a quick steaming bath so the potatoes will not brown during baking. Steam for 10 minutes at medium-high heat.
- Meanwhile, grease two large baking sheets with coconut oil. When potatoes are slightly soft, take them off the heat and immediately drain the remaining water. Spread the potato slices on the prepared baking sheets in one layer only. It's fine if the edges somewhat overlap but you don't want the slices to be layered as that will cause uneven baking.
- Spread Apple Cider Vinegar on these slices with a cooking brush. Sprinkle dried dill and your favorite sea salt (I used this).
- Place in oven and bake for 20 minutes, at which time, you flip the slices over using a thin spatula and spread Apple Cider Vinegar and seasonings on the other side using same manner. Place back into the oven for an additional 10 minutes or until crispy but not too browned.
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