Paleo Snack Recipe: Rosemary Sweet Potato Chips

It can be a daunting task to focus on healthy eating and not feel restricted. But even with adherence to the Paleo diet, there is a lot of room to recreate your favorite snacks and  remain devoted to the club.

While I still enjoy my full-fat dairy and legumes (making me very un-Paleo), there is plenty to take away from this way of eating that translates to overall healthier choices. Sweet potatoes provide an abundance of fiber, antioxidants, vitamin A, potassium and calcium. They can also be appreciated for their anti-inflammatory and cancer-fighting properties.

And let's be honest, who doesn't love a good potato chip?

  My life changed when my business partner gifted me her old mandoline. I have no idea how I survived without this incredible contraption. It's definitely a requirement for recipes like this that require thin slices of  potatoes, but also works great for creating zucchini noodles, slicing apples and shaving lettuce wedges. If you don't have one, I highly recommend it. Especially if you are anything like me and bare the battle scars of trying to do the same with a kitchen knife.  


[caption id="attachment_35510" align="aligncenter" width="255"]sweet potato chips 2 sweet potatoes (white or orange)[/caption]

[caption id="attachment_35029" align="aligncenter" width="324"]Healthy cooking oil 2 tablespoons coconut oil[/caption]

[caption id="attachment_35031" align="aligncenter" width="268"]herbs 2 teaspoons rosemary[/caption] [caption id="attachment_35032" align="aligncenter" width="225"]seasoning salt & pepper to taste[/caption] (depending on how much you want to make, use the ratio of 1 sweet potato to 1 tbsp coconut oil)


  1. Preheat oven to 400 degrees
  2. Thin slice potatoes with a mandoline (or wield a giant saber sword if you so choose, just watch those digits)
  3. Toss potatoes with coconut oil. I rubbed the potatoes to ensure they were coated well
  4. Line baking sheet(s) with parchment paper and align potatoes so there is no overlap
  5. Sprinkle with rosemary, salt & pepper
  6. Bake for 20 - 25 minutes, (flipping the potatoes once during baking will ensure an overall crispier texture) or until edges turn up and are crispy-browned and centers are soft
  7. Chips will harden as they cool
  You can obviously omit the rosemary if it doesn't appeal to you as they are great just sprinkled with salt. Or opt for a sweet variation and sprinkle with cinnamon and coconut palm sugar.

Nutrition Information

(for 10 chips or approximately 1 cup) Calories: 173 Fat: 7g Carbs: 27g, 4g fiber Protein: 2.1g Sugar: 6g   Bon Appetit! xo, Lonni

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