Sweet Potato Chips! (Or Collard Green/Kale Chips!)

Many times, temptation may be to reach for junk food or processed carbs, but when I'm really working to get lean, I reach for the sweet potato chips, or kale/collard greens chips. (I prefer collards as they don't shrivel like kale chips)This will keep you on track for your health/nutrition/fitness goals, unlike store bought chips and their 15+ ingredient list (why do we need 15+ ingredients we can’t pronounce – jeeze, they are just chips!)  If you want an even better weight loss option, go with the collard greens or kale to make the “chips” with instead of sweet potato slices. Lower the temperature to 250 degrees F, and you will likely only need 10-15 minutes to crisp the “chips,” depending upon your oven.

Here is how I make tasty sweet potato chipsIngredients:

  1. Nutmeg
  2. Sea Salt
  3. Black pepper
  4. Cinnamon
  5. 1-3 organic sweet potatoes (or kale or collard green bunches)
  6. Extra virgin olive oil or avocado oil (it’s a bit ligher for crispier chips)
  7. Cayenne pepper for some zest and heat

Heat your oven to around 300 degrees F – no more than this. (olive oil will smoke and go rancid much over that). Slice the sweet potatoes into thin, evenly sliced circles. (a mandolin can work well/quickly for this {$20-$30 bucks}, or just cut them thin).

  1. Find a baking sheet, lay the sweet potatoes on it, and do the following : (note the extremely precise measurement methods):
  2. Load up on cinnamon  - it tastes great and cinnamon balances your blood sugar!
  3. Put some sea salt or kelp salt and  black pepper on it
  4. A few pinches (depends on your pinch!) of nutmeg
  5. Drizzle with some olive or avocado (lighter) oil but not excessive or they won’t crisp right
  6.  A "baby-pinch" of cayenne pepper---- unless you like it hot! J
  7. Bake for 25-35  minutes and then check for “doneness.” Is that even a word?  If they're not done, give them a little shaking around on the sheet.
  8. Put back in the oven for another 15-25 minutes.

You're looking for a slightly crispy chip here, depending upon what consistency you like. Try not to make it as crispy as a normal potato chip, as this can actually turn the carbohydrates in foods into toxins called acrylamideThe instructions are intentionally a bit vague/up to you, because I like people to make what they like best – a bit spicier, a bit pepperier, a bit softer, etc. Try it and each time you make it you can tweak it to what tastes best to you!