Baked Sweet Potato Chips with 5 Dairy-Free Seasoning Options
Prep time
Cook time
Total time
This recipe might look simple, but it has a bevy of seasoning options and includes a recipe for dairy-free date caramel dip! The dip is a great make ahead option since it tastes best once refrigerated.
Author: Hannah Kaminsky
Recipe type: Snack
Cuisine: American
Serves: 4 Servings
Ingredients
- 2 medium sweet potatoes (orange, purple, yellow, or a combination)
- 1 tablespoon olive oil
- ¼ to ½ teaspoon coarse sea salt
- Optional seasonings (see below)
- Date Caramel Dip, for serving (optional; see below)
Instructions
- Preheat your oven to 375ºF and arrange the racks so that they're all more or less centered. Line two or three baking sheets with parchment paper.
- Thoroughly scrub the potatoes but don't peel them. Use a mandolin to slice the potatoes as thinly and evenly as possible; 1 mm is ideal. You can also use a very sharp knife, but it's much more difficult to keep the slices consistent.
- Arrange the potato slices on your baking sheets in one even layer. Brush them lightly with the olive oil and then sprinkle them evenly with salt and your additional seasonings, if using. Bake no more than two sheets at once to ensure more uniform cooking across all the chips.
- Bake for 25 to 30 minutes, flipping once around the 15-minute mark, until the edges are crisp and golden brown.
- Store the chips in an airtight container at room temperature for up to 1 week. Optionally serve with the Date Caramel Dip.
Notes
Simple Cinnamon Sugar Seasoning: 1 tablespoon sugar + ½ teaspoon ground cinnamon
Gingerbread Seasoning: 1 tablespoon sugar + ½ teaspoon ground ginger + ¼ teaspoon ground cinnamon + ⅛ teaspoon ground nutmeg
Citrus Sunshine Seasoning: 1 tablespoon sugar + 1 teaspoon orange zest + 1 teaspoon lemon zest
Sweet & Spicy Seasoning: 1 tablespoon sugar + ¼ teaspoon ground black pepper + ¼ teaspoon cayenne pepper
Dairy-Free Date Caramel Dip Recipe: Place 1 cup pitted medjool dates in a bowl and cover with hot water. Let soak for 30 minutes. Drain the dates, but reserve the soaking liquid. Put the dates, 5 to 6 ounces vanilla dairy-free yogurt, 1 teaspoon vanilla extract, and ¼ teaspoon salt in your blender or food processer. Puree, pausing to scrape down the sides of the container as needed, and slowly drizzle in ¼ cup of the reserved soaking liquid. Blend until perfectly smooth, adding another tablespoon or two of the soaking liquid if needed. Best served chilled. Store it in an air-tight container in the fridge for up to 1 week. Makes about 2 cups.
Gingerbread Seasoning: 1 tablespoon sugar + ½ teaspoon ground ginger + ¼ teaspoon ground cinnamon + ⅛ teaspoon ground nutmeg
Citrus Sunshine Seasoning: 1 tablespoon sugar + 1 teaspoon orange zest + 1 teaspoon lemon zest
Sweet & Spicy Seasoning: 1 tablespoon sugar + ¼ teaspoon ground black pepper + ¼ teaspoon cayenne pepper
Dairy-Free Date Caramel Dip Recipe: Place 1 cup pitted medjool dates in a bowl and cover with hot water. Let soak for 30 minutes. Drain the dates, but reserve the soaking liquid. Put the dates, 5 to 6 ounces vanilla dairy-free yogurt, 1 teaspoon vanilla extract, and ¼ teaspoon salt in your blender or food processer. Puree, pausing to scrape down the sides of the container as needed, and slowly drizzle in ¼ cup of the reserved soaking liquid. Blend until perfectly smooth, adding another tablespoon or two of the soaking liquid if needed. Best served chilled. Store it in an air-tight container in the fridge for up to 1 week. Makes about 2 cups.
Nutrition Information
Serving size: ¼ batch chips Calories: 119 Fat: 3.6g Saturated fat: .5g Carbohydrates: 20.9g Sugar: .4g Sodium: 127mg Fiber: 3.1g Protein: 1.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-baked-sweet-potato-chips