Crispy Sweet Potato Chips

Sweet potatoes remind me of two things, Thanksgiving, and pie. The sweet taste, and orange color make these the friendliest of all potatoes. Not only do they make you feel like you’re eating dessert for dinner, they also are filled with essential vitamins. Sweet potatoes are pretty much the cooler older brother to white potatoes. They have a great tan, and know whats good for you. You can never go wrong with a sweet potato, or these sweet potato chips.

Crispy Sweet Potato Chips


1 Large Sweet Potato
1/3 c. Coconut Oil (melted)
1/4 tsp. Salt
1/4 tsp. Cinnamon

Preheat the oven to 250 degrees.

The easiest way to slice the potato is with a mandolin, or slice side on a cheese grater, but you can definitely hand slice them in a pinch. Just make sure to slice them very thin for the best results.

After thinly slicing the potato, brush eat slice with melted coconut oil.

Place the potato slices in a single layer on a metal baking sheet. Do not use parchment paper with these chips, they wont crisp up all the way.

Mix together the salt and cinnamon, and sprinkle over the potato slices.

Bake for an hour, turning them over at the half way point.

Once the chips are browned and crispy, remove them from the oven.

Don’t panic if your chips aren’t completely crisp yet, once they are completely cooled they will become super crispy.

*You’re house will smell delicious after baking them!

Salt and Vinegar Kale Chips

Yep, I’m one of those people. I love Kale. I loved it before it was cool, and I’ll love it after it’s cool. We’ll probably both be chilling together in our old age, telling all the youngin’s about our adventure’s we’ve gone on. This being one. Kale chips in my opinion are here to stay. If you aren’t a big fan of Kale try this recipe. You’ll second guess everything that you know.

Salt and Vinegar Kale Chips


2 Leaves of Kale
1 tbl. Olive Oil
2 tbl. White Vinegar
Pinch of salt
Pinch of garlic powder
*Extra 1/2 tsp. White Vinegar optional

Preheat the oven to 300 degrees.

Rinse and dry two large leaves of kale thoroughly.

Remove the leaves from the stem, and toss them with olive oil and seasonings. Reserve an additional 1/2 teaspoon of vinegar for later.

Lay a single layer of leaves on a parchment lined baking sheet, and bake for 25 minutes.

Once the kale leaves are flat and crispy, remove them from the oven. Allow them to completely cool before serving.

If you are like me, and love vinegar, toss the chips with an additional 1/2 teaspoon of vinegar. Make sure to coat all the chips with it. But if you want a milder taste, leave the additional vinegar out.

Be careful because you just might become a kale convert.