Sip, Scroll, and Learn (Midlife Edition)

Prep time: 15 minutes
Cook time: 1 hr. 15 min – 1 hr. 30 min
Servings: 2

Sweet potatoes are nature’s way of giving us comfort food that’s both nourishing and delicious. If you’ve been craving something crunchy but don’t want to reach for a bag of store-bought chips, these homemade baked sweet potato chips are the answer. They’re crispy, naturally sweet, and satisfying without the guilt.

Ingredients

• Non-stick olive oil spray
• 2 large sweet potatoes, washed and peeled
• Sea salt, to taste

Tip: For best results, use a mandoline slicer to achieve uniformly thin slices. If you don’t have one, a sharp knife or vegetable peeler works too.

Directions

1. Preheat the oven to 250°F. Line 2 large, rimmed baking sheets with parchment paper or a Silpat® baking mat.
2. Using a mandoline, sharp knife, or vegetable peeler, cut sweet potatoes into uniform slices, about 1/8” thick. Place slices on paper towels or a clean kitchen towel to absorb excess moisture.
3. If using parchment paper, lightly spray it with non-stick olive oil spray. Arrange sweet potato slices in a single layer and sprinkle with sea salt.
4. Bake for 1 hour, then remove trays and flip each chip. Sprinkle with more sea salt if desired. Rotate the baking sheets (switch racks for even baking).
5. Continue baking another 15–30 minutes, checking every 10 minutes, until chips are crisp and golden brown.
6. Remove from oven, cool for 10–15 minutes, and enjoy your homemade crunchy goodness!

Pro Tips & Swaps

• Spice it up with smoked paprika, cinnamon, or turmeric.
• Add nutritional yeast for a cheesy, dairy-free twist.
• Skip the spray and use a silicone mat for an oil-free version.

Storage Tips

• Store in an airtight container at room temperature for up to 3 days.
• Re-crisp in a 250°F oven for 5–7 minutes before serving.

Nutrition per Serving (approximate)

• Calories: 180
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 3g
• Fat: 0.5g