Share this:
Mariel here. Beware. These are like beta-carotene-packed crack. While my mom and I prepped my son’s dinner the other night, we ate the entire batch, like 50 chips, while gabbing and swilling Chardonnay. Before we knew it, the THREE baking sheets were completely empty. “Do you know how many carbs we just ate,” my mom mumbled between bites.
No. I don’t. And I don’t care.
For this month’s Secret Recipe Club I was assigned a dish from Gastronomical Sovereignty, which is helmed by Kristy, a social media strategist and blog author. She’s got a great sense of humor and a delectable-looking lineup of recipes, including these Pumpkin Enchiladas with Mole, Butternut Squash Ravioli and Scratch Ricotta Gnudi, all of which I plan on making.
However, the entire Northeast currently feels like a sweat lodge so I didn’t want to prepare anything that required much effort…or any effort at all. And these herbaceous little tater chips fit that bill perfectly – plus they cost way less than a bag of those fancy Taro chips.
I really didn’t deviate from her recipe all that much, though my chips took more time to crisp up and I needed three baking sheets instead of two, but that’s splitting hairs. I fully plan to revisit these and next time I may try a salt and malt vinegar rendition. Crazy, I know.
Print This Recipe
Rosemary and Sea Salt Sweet Potato Chips Slightly adapted from Gastronomical Sovereignty
Ingredients: 1 large sweet potato – $0.89 2 Tbsp extra virgin olive oil – stock 1 Tbsp dried rosemary, chopped into bits – stock 2 cloves of garlic, peeled and crushed or run through a garlic press – stock Coarse sea salt – stock Freshly ground black pepper – stock Grand total assuming well-stocked kitchen: $0.89 Directions: 1. Line 3 baking sheets with parchment paper and pre-heat your oven to 250 degrees F. 2. In a small bowl, mix the oil and garlic together. Set aside. 3. Wash, scrub and dry the sweet potato. Then, using a mandoline or sharp knife, slice the sweet potato into very thin rounds 4. Lightly brush the parchment with some of the oil mixture. Arrange potatoes in a single layer on the prepared baking sheets and gently brush one side of the potatoes with the oil/garlic mixture and sprinkle liberally with salt, pepper, and the chopped rosemary 5. Bake for 40 minutes, flip, and continue to bake for a further 30-40 minutes or until crispy and lightly browned with the edges curled up. 6. Remove from the heat, transfer to a wire rack and allow to cool.
This really does make me wonder why the storebought brand of these chips are so crazy expensive – yours are more pretty and sound amazing!
oh, I have a bunch of sweet potatoes. These totally might make the dinner table tonight. They look delicious and pretty! 🙂
Hi Mariel!
Thank you for so many kind words! I wish I was there to share chardonnay with you!! That would be absolutely perfect with these chips… who’d a known chips and wine would work so well together! I totally understand not wanting to cook in the heat – the recipe I made was minimal cooking as well. Too bad we can’t just eat bread and tomatoes for dinner every night. Oh wait, I can. And do 😉
I’m sorry it took longer for your chips than it did mine – it may have something to do with thickeness or oven temp – everyone’s is different. Point is, you got em though! YUM! haha..
Happy SRC reveal!!
xo, kristy
Hi Mariel!
Thank you for so many kind words! I wish I was there to share chardonnay with you!! That would be absolutely perfect with these chips… who’d a known chips and wine would work so well together! I totally understand not wanting to cook in the heat – the recipe I made was minimal cooking as well. Too bad we can’t just eat bread and tomatoes for dinner every night. Oh wait, I can. And do 😉
I’m sorry it took longer for your chips than it did mine – it may have something to do with thickness or oven temp – everyone’s is different. Point is, you got em though! YUM! haha..
Happy SRC reveal!!
xo, kristy
Yes, but “beta-carotene-packed crack” is healthy, right? LOL
These look like the perfect healthy snack!
WHOA! I cannot WAIT to try these! What a great choice!
Umm…these look SO good. Sweet potatoes now on the grocery list!
These look amazing! I am a huge snacker, and I know these would be dangerous in my possession.
What a great sweet potato chip recipe and looks super tasty.
These look positively amazing!
This is such a smart idea for homemade chips! Thanks for sharing!
Perfect! I love making my own potato chips 🙂 loving the flavors you used!
Oh, my. I know I could eat the WHOLE pan! These chips look totally addicting! Pinning 🙂
Oh my goodness, these look unbelievably amazing – need to make these now!
These look absolutely delicious!
They’ll be on the menu this weekend 🙂
Thanks for sharing! <3 xxo
should make that someday by a B-B-Q and be curious to see, how that taste. I hope, I can get the sweet potatoes, where I live..