Baked Sweet Potato Chips
- 3 large sweet potatoes, finely sliced (+/- 200g each = 7 ounces)
- 2 tablespoons extra-virgin coconut oil, melted (or olive oil)
- Sea salt + Herbes de provence (or dried oregano, thyme…)
Low carb keto chips: see tips down below
- 2 large handfuls basil (or oregano, mint, sage, parsley…)
- 2 large handfuls kale, shredded (or spinach, chard, collard, radish greens…)
- ½ cup pine nuts (or walnuts, almonds, hemp seeds, pumpkin seeds…)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- 1 to 2 tablespoons MCT oil (optional)
- Optional: 1 tablespoon Shiro miso + 1 teaspoon nutritional yeast
Today’s Baked Sweet Potato Chips with Kale Pesto make a really fun appetizer for Christmas or New Year’s Eve. You can prepare the pesto and slice the chips in advance, then put the chips in the oven to turn golden brown and crispy while you’re enjoying the company of your guests. If you bake them long enough, they turn irresistibly crunchy!
The kale pesto is very simple to make too. If you make a double serving, you could use it to stuff mushrooms and mini bell peppers. Top with pomegranate seeds and sprouts, and you’ve got yourself a delicious holiday ‘finger food’ feast!
Sweet potatoes are an excellent source of slow carbohydrates. They’re especially valuable to refuel after an intense workout. If you prefer to make a low carb keto version of these chips, you could use vegetables such as turnip or radish. I’ve included several options in the tips & tricks down below.
I’ve got more delicious holiday treats coming up so stay tuned!
Baked Sweet Potato Chips with Kale Pesto (+ Low Carb Keto Chips)
- Preheat the oven to 350°F (175˚C).
- Wash the sweet potatoes well and rub them dry.
- Using a mandolin, vegetable peeler or sharp knife, slice the sweet potatoes as uniformly thin as possible.
- Place the sweet potato slices on several large oven trays. Make sure they don’t overlap each other or they won’t get crispy. Toss them with melted coconut oil and sprinkle with Herbes de Provence and sea salt.
- Bake for 20-30 minutes and flip them half way through. Make sure they don’t burn.
- In the meantime, prepare the kale pesto. Mix basil, kale, pine nuts, olive oil, lemon juice and sea salt in a food processor fitted with an S-blade. You could also add one to two spoonfuls of MCT oil to feel satisfied even longer. Process until smooth. If you wish, add a spoonful of Shiro miso and/or nutritional yeast to boost the flavor.
- When the sweet potato chips are done, remove from the oven and serve immediately. The fresher they are, the crispier. Wait until you try them with a generous spoonful of pesto, heavenly! :)
JULIE’S TIPS & TRICKS:
- These chips taste best right out of the oven. You can store them in the fridge for up to 3 days but they will lose their crunch.
- For low carb keto chips, replace the sweet potatoes with low carb vegetables such as turnip, daikon, cabbage, kohlrabi or radish.
- You could also use other higher-carb root vegetables such as beetroot, carrot, parsnip, pumpkin, parsley root, celeriac…
- If you are using organic sweet potatoes, you don’t need to peel them. Just rinse with fresh water and pat dry with a clean dish towel. The skin has loads of nutrients, particularly potassium and fiber, that will enhance your digestion and strengthen your immune system.
Now I would love to hear from you!
What are some of your favorite winter holiday recipes?
Do you have a favorite snack, dessert or meal you would like me to create a ‘low carb’ version of?
Let me know by leaving a comment down below.
NUTRITIONAL VALUE (PER PERSON)
Total Carbs 27,6 g Fiber 5,7 g Net Carbs 21.8 g Protein 4,5 g Fats 27,6 g Of which saturated 9,5 g Calories 364,7 kcal
Macronutrient ratio: calories from carbs (30.3%), protein (3,7%), fat (66%)