Grain Free Sweet Potato Crunchers (Soy Free, Dairy Free, & Paleo)
- Posted on November 26, 2014
- in All Recipes (Gluten|Grain|Soy Free), Blog Posts, Dairy Free Recipes (+Gluten|Grain|Soy-Free), Paleo Recipes, Snacks, Uncategorized, Vegetarian Recipes
- by GGF Gourmet
I know that many of you are already adoring fans of the sweet potato. As a personal coach and public speaker, I’ve been teaching others that we’ve got to re-train our brains…but sometimes mine needs a lesson, too!
I am fully aware that sweet potatoes are much better for us than white potatoes (see the facts below), but I’ve been in a little bit of denial about it. Why is that, you ask? My mind still holds onto the perceived delight it finds in consuming starchy white carbohydrates of any kind.
Yes, I still struggle with this at times, despite my journey to improved health through dietary lifestyle (I live 100% gluten free, grain free, soy free, and poultry free [which you can read more about here]).
Benefits of the Sweet Potato
The benefits of a sweet potato when compared to a white potato are many [source: Precision Nutrition]
- Sweet potatoes rank lower on the glycemic index (a measure of how quickly food converts to glucose; the lower the rank, the slower it acts as sugar in your body – which helps keep blood sugar levels steady and even)
- Sweet potatoes are higher in fiber, and are rich in vitamin A
- Sweet potatoes are not in the nightshade family (many people have difficulty consuming nightshades in their diet [tomatoes, eggplant, and peppers are also nightshades])
- Sweet potatoes are included as part of a Paleo lifestyle
Even with all of these facts, I still struggle with the taste and texture of sweet potatoes. Although I haven’t fully won the battle (really, it’s all in my head!) I’ve made great progress by enjoying the results of these recipes. I hope you do, too!
As always, my recipes are 100% gluten free, grain free, and soy free; this one happens to also be dairy free, nut free, Paleo, vegetarian, and even vegan. This one is simple and uses easy-to-find ingredients, and fully supports my mission: Your healthy life can STILL be delicious!
Sweet Potato Crunchers
These make great appetizers to pair with my 5-star guacamole, homemade hummus, or even just as a nice crunchy snack to take along in the car or to a sporting event.
- 3 large sweet potatoes (organic if possible)
- 3 Tbsp unrefined coconut oil (or high quality olive oil)
- 3 tsp of a mixture of herbs (I used oregano, basil, and thyme; rosemary would be a great option; some may choose to use parsley [doesn’t add flavor, but dresses it up!])
- 2 tsp sea salt + 1 1/2 tsp sea salt (use pink Himalayan sea salt if possible)
- Heat oven to 375°
- After washing the sweet potatoes, cut out any dark spots and compost
- Peel the sweet potatoes and place the peels in a bowl of lukewarm water
- Add the 2 teaspoons of sea salt to the bowl with the peels (this allows them to “brine”)
- Finely slice the sweet potatoes; a mandolin slicer works best, but a sharp knife will also work (just try to cut the slices as thinly as possible)
- Once the potatoes are sliced, place in a bowl and toss with the coconut oil, coating as many of the slices as possible
- Toss the potatoes with the herb mixture and the 1 1/2 tsp sea salt
- Place the potatoes in a single layer on parchment paper, and place in the oven; set the timer for 10 minutes
- After 10 minutes, pull out the pan and flip each potato slice (I tried to do multiples at once but that didn’t work for me – I had to do them one at a time)
- Set the timer for 5 minutes and check on the slices, removing any that are browning and crisp and setting aside; return the pan to the oven for an additional 5 minutes, repeating as necessary until the slices are crisped as desired
- Drain the brine from the peels and toss with the remaining oil/herb mixture (you may have to add a little bit more)
- Repeat the same oven process with the peels (you can reuse the parchment paper) until the peels are crispy
- Present accordingly with your favorite appetizer and enjoy!
Method illustrated in photos:
1. Don’t throw away those peels! Set them aside and soak them in brine:
2. Slice the sweet potatoes very thinly and coat in coconut or olive oil (3 TB)
3. Toss with herbs and sea salt and place singly on parchment paper
4. Bake for 10 minutes in a pre-heated 375° oven, flip and bake 5 minutes more. Remove brown/crisped chips and bake until desired crispiness is achieved
5. Repeat the process with the peels after draining and coating them with the leftover oil/herb mixture. Place on a plate (drain in paper towels if desired) and enjoy!
I have to wonder how these would come out sweetened like when you eat them baked with cinnamon butter. Have you ever tried that? How do you like your sweet potato?
-Sweet Potato Blessings from The GGF Gourmet