Google Plus
Eat Yourself Healthy – Sally Joseph

Sweet Potato Chips

Sweet Potato Chips




Yes, even chips are on the EYH menu! But these are baked not fried and made from sweet potato, which is a healthier choice than higher starch white potato. I find these are a great option for when you are weaning off sugar or craving some comfort food but keeping an eye on the waistline! I always bake in virgin coconut oil and season with Himalayan or Celtic sea salt, which is rich in essential trace minerals. Serve on their own or with a little homemade aioli mayonnaise (see recipe page X ) .

What you’ll need…

1 large sweet potato, peeled and sliced thinly, or if you prefer a fatter chip, cut length ways into finger width chip size portions (alternatively you can use pumpkin)

1 Tbsp. virgin coconut oil or ghee

Himalayan or Celtic sea salt

1 tsp. ground cinnamon and nutmeg (optional)

2 sprigs fresh rosemary

How to make…

Preheat oven to 180C 350F. Place sliced sweet potato in a bowl and mix through with coconut oil or ghee, salt and spices and fresh rosemary.

Arrange sweet potato slices on a baking tray, lined with greaseproof  or parchment paper

Place in the oven to cook for around 20 minutes or until crispy and cooked through.

Serving size – 1 cup

Sally’s Tip… I recommend cooking enough for leftovers and store in an airtight container in the fridge for up to 5 days.



Stay in the Loop! - Receive FREE

Health & Lifestyle Tips
Delicious Healthy Recipes
Educational & Recipe Videos


Leave a Reply

Follow me on Instagram

    Connect with Sally