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The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
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  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
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Sweet Potato “Chips” + Pesto Dip

Paleo Sweet Potato Chips and Dip Pin

The best way to roast up your sweet potatoes for maximum crisp from The Whole Smiths. Say good-bye to soggy sweet potatoes with this easy to master technique. Perfect for your Whole30.

Get your dip on!

Wise men (aka the 69 Boyz) once said it best… When I dip you dip, we dip. Now dip baby, dip!

I don’t care HOW old you are, everyone likes dipping their stuff. Everyone. Maybe we aren’t dipping our broccoli into ketchup anymore but we still love the action of dipping SOMETHING into SOMETHING, right?

Pesto Mayo from the Whole Smiths. Whole30 compliant and paleo.

This week I made a pesto version of my mayo and it was delicious, you must check it out. There are so many uses for it, it’s become a staple around these parts. And when I find something I love, I try to find every.possible.thing to combine it with. So this week I roasted up some sweet potato “chips” and decided I needed to combine them with the fresh basil mayo I had just made. Well, I can tell you this… I can’t believe what a perfect flavor combo these make!

Not only are they the perfect flavor combo, I realized the trick to getting your “chips” perfectly crispy. Now, let me just say, they aren’t going to turn out like traditional crispy fried chips because they aren’t But they WILL turn out to be perfectly roast, crispy-in-all-the-right-places, sweet potato “chips”.

Breathing Room.

So here’s the secret. You want to line two (or more, depending on how many you make) baking sheets with parchment paper. From there you’ll add the sweet potato discs into a single layer, evenly spaced apart. Make sure to give them enough wiggle room between discs as this will help prevent them from getting soggy.

sweetpotatotechnique

Think of it like this, when you’re cooking the sweet potatoes they’re going to let off a bit of steam. If those little guys are all crammed up in there steaming each other, they’re going to come out soggy. Makes sense, yes?

I also recommend coating them with just the right amount of oil, preferably avocado oil but olive or coconut will work as well. Make sure not to drown them in oil otherwise they WILL end up a soggy mess as well.

Kids love it!

These were a huge hit with the kids, Teagan would have probably eaten a whole pan had I let her. That kid… But I can’t say I blame her. It’s little recipes like this that make my life being mom around here so much easier. Although my kids are great eaters it can still be a fight getting them to eat their dinner some days but not when I serve these. If you’re into bribes these are a good thing too as I always say you don’t get your sweet potatoes until you’re done with ________.

And now you know! Getting the perfect ‘do on your sweet potatoes is easy if you know the proper technique. Just say no to soggy sweet potatoes because a soggy sweet potato is a sad sweet potato.

If you’re looking for another fun way to enjoy your sweet potatoes, you should also try your hand at some Sweet Potato Toast from Little Bits of Real Food. I’m sure you’ve heard it’s all the internet rage these days and the hype is real, so check it out.

Sweet Potato

michelle1

Posted: July 2014 Updated: April 2019

Yield: 4 servings

Sweet Potato "Chips" + Dip

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 3 Medium-sized sweet potatoes
  • Pesto mayonnaise
  • 1/4 C. Avocado or olive oil
  • 2 teaspoons Salt
  • 1/4 teaspoon Black pepper

Instructions

  1. Preheat the oven to 425* F. Line two baking sheets with parchment paper. 
  2. Peel and slice sweet potatoes into 1/4 inch discs.
  3. Add the sweet potatoes, oil salt and pepper to a large bowl and toss to coat evenly. 
  4. Arrange the sweet potatoes into a single layer onto the parchment paper lined baking sheets and place into the oven.
  5. After 20 minutes flip the sweet potatoes to ensure even roasting.
  6. Roast for remaining 15-20 minutes until sweet potatoes are golden brown.
  7. Serve with basil mayonnaise
© Michelle
Cuisine: Paleo / Category: Snacks + Appetizers

Paleo Sweet Potato Chips and Dip Pin

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Previous Post: « Gluten-Free Honey Sriracha Chicken + Cauliflower Rice
Next Post: Raspberry Cheesecake Gluten-Free Popsicles »
Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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Recipe Rating




Comments

  1. Wendy Armitage says

    April 18, 2016 at 9:35 am

    Can these be frozen and reheated at a later date?

    Reply
    • Michelle says

      April 19, 2016 at 4:48 pm

      Hmm, Ive never tried that but I don’t think they’d retain any crispiness to it.

      Reply
      • Cathie says

        April 25, 2016 at 9:01 pm

        They never seem to get very crispy like regular potatoes.

        Reply
        • Michelle says

          May 3, 2016 at 5:37 pm

          Most of the time they won’t be just like regular potatoes because they have a different composition.. But if you cut them thin enough and line a baking sheet with parchment paper you should get a good crisp to them!

          Reply
          • Laura says

            January 11, 2018 at 3:46 am

            1/2″ is really thick, is that correct?

  2. Ann says

    June 23, 2016 at 1:02 am

    In your article you say use a baking sheet and parchment paper, but in the actual recipe you say to use a lightly greased glass pan….. I’m confused!

    Reply
  3. Rochelle says

    July 13, 2016 at 8:32 pm

    The verbiage mentions parchment paper and the recipe instructions says to grease the pans with coconut oil. Which one works best? Or should I grease the paper?

    Reply
  4. Sarah says

    July 14, 2016 at 11:12 pm

    I don’t understand- in your recipe you say to coat glass dishes with coconut oil but above you say the secret is to use parchment paper on cookie sheets– not sure which to do??

    Reply
  5. Ashleigh says

    August 23, 2016 at 12:19 am

    So excited to try this! New to the gluten free world, not by choice due to allergy. Thank you.

    Reply
  6. Mama5boys says

    September 27, 2017 at 12:47 am

    Made these tonight and they were so yummy & much crispier than any other recipe I’ve made!

    Reply
  7. Stacy says

    October 4, 2017 at 1:45 pm

    Do
    You have to peel them

    Reply

Trackbacks

  1. Pesto Mayo - Happy WifeStyle says:
    January 9, 2015 at 12:49 am

    […] The Whole Smiths for the full Sweet Potato “Chips” + Dip […]

    Reply
  2. Sweet Potato “Chips” + Basil Dip from the Whole Smiths. Plus the one technique that will have your roasted sweet potatoes coming out perfect every time! Paleo – gluten free – Whole30… says:
    July 7, 2016 at 10:11 am

    […] (adsbygoogle = window.adsbygoogle || []).push({}); Read more […]

    Reply
  3. checkIN and checkOUT | 07.15.16 - The Preserves Project says:
    July 15, 2016 at 10:05 am

    […] checkOUT: Sweet Potato “Chips” + Dip […]

    Reply
  4. Whole30 Week 2: Why Am I Doing This? – Musings of a Manthe says:
    April 17, 2018 at 12:55 am

    […] found a few new delicious recipes such as Sweet Potato Chips and Indian Shrimp […]

    Reply

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Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

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