Perfectly crunchy vegetable chips for those chip cravings, without undoing your diet! These oven baked rosemary and sea salt sweet potato chips will leave you craving more!
Dish Count :: 2 Baking Sheets, 1 Mandoline or Food Processor
This weekend Ben and I are tackling one of the most challenging things a married couple will ever do together… go car shopping.
We went through this torturous exercise a couple years ago when my trusty Civic went belly up right in the middle of rush hour one day. After 13 years together, it was time to bid it adieu.
Somehow his 20 year old Tacoma has survived the test of time, a breakdown itself (complete with epic rescuing with cupcakes and beer), and nearly 300,000 miles on it. It could probably keep going even if a nuclear explosion hit it. You will find it, and the roaches still going through a barren wasteland. But the thing is, now I’m driving his pick up, and he’s driving my Subaru.
I will never again take for granted heated comfortable seats, reliable starting, and radios that work ever again!
But, now it’s that time again. To buckle down, deal with car dealers, and shell out a bucket of money. We are trying to steal our resolve for the inevitable, but sometimes it’s just impossible.
So tonight, we are going to attempt to make it into a date night. And I can promise you, that a drink (fine, two) will be involved before hand to steady our nerves and help us cope with the inevitable smarminess that will result… probably from me.
I’m still chugging along with Whole30, and that could be a good or bad thing… Good for my waistline, but bad for my current attitude when all I want to do is eat salty chips, and carbs. But these oven baked rosemary sea salt sweet potato chips are making life a whole lot easier. And reducing my smarminess, one chip at a time. Plus side, they’re paleo, vegetarian, and Whole30 approved. It’s a win for everyone!
Oven Baked Rosemary Sea Salt Sweet Potato Chips
2 Sweet Potatoes, or Beets, Other Root Vegetables
Kosher Sea Salt
1 tsp Fresh Rosemary, minced
Non-Stick Cooking Spray or Coconut Oil Spray (For Whole30)
Preheat oven to 375 degrees.
Spray two large non-stick baking sheets with cooking oil.
Using a mandoline, set to 1/16″ inch, carefully slice sweet potatoes, or other root vegetable, thinly. *Note* If making beet chips, be sure to layer beet chips between paper towels and extract as much moisture as possible to ensure they crisp properly. Sweet potatoes do not need to be toweled.
Lay in a single layer onto baking sheet, and spray gently with non-stick spray or coconut oil spray. Sprinkle with sea salt, pepper, and lightly with minced rosemary.
Place in oven and bake for approximately 7-9 minutes. Remove from oven and let rest for 5 minutes. Place back into oven and continue to bake additional 5-7 minutes until chips are crispy and the centers are dry. Remove from oven, let cool and then devour.
*Note* Check chips frequently to ensure they do not burn. I adjusted the times according to my oven. All ovens are different, so adjust times as necessary.
Lightly adapted from BHG’s Root Vegetable Chips.