These are so good.
Mom found this recipe a couple days ago, and I'd put off making them, just because I wasn't really in the mood. But needing a side dish to go with some crock pot ribs the other night, I tried a batch of these.
And really, really wish I would have tried them sooner.
You know that gooey sweet potato casserole people make at Thanksgiving, all covered in marshmallows and made with canned yams and brown sugar and stuff? The dish that will send you into a diabetic coma after a single serving?
This. Is. SO. Much. Better.
Not only because it's paleo and you don't have to clench your jaw at the thought of all that sugary crap rotting the teeth out of your head, but because they are portable, snack-able, dinner-side-dish-able, even dessert-able, since you can make them as chips or as cookies (no, really!). Plus, they are just darn delicious- and healthy to boot… there's a whole bunch of reasons why sweet potatoes are a super-nutritious food. They are packed with vitamins and nutrients like vitamins C and E, are rich in beta-carotene, are high in protein and low on the glycemic index scale. All this in a tasty tuber. SCORE!
I used a mandolin to slice the sweet potatoes after I'd peeled them, which made them much more evenly sliced than I would have by hand. Most potatoes I sliced 3/8" thick. One of the reviews on the original recipe mentioned that if you slice them thicker, they turn out more like cookies. I tried a couple of slices 3/4 inch thick as well, and the reviewer was right. After you brush them with the butter/honey/cinnamon/salt mixture and bake, the thicker ones get crispy on the outsides and soft and creamy on the inside, like a cookie, and so good that I don't have any pictures because I ate them almost as soon as they were cool.
I'd initially baked the chips on a pan with parchment, and found out after the fact that it was a mistake…the parchment traps some of the moisture and creates steam, preventing the chips from crisping the way I'd wanted. After almost 30 minutes in the oven, my thinner chips were dried on the edges, and curling, but not enough to suit me. I needed the oven to cook something else, though, so I pulled the chips out and let them cool. They firmed up, but still not enough for 'chips'.
Having made potato chips with regular potatoes in the microwave, I took the sweet potato rounds- still on the parchment- after they had cooled and stuck them in the microwave for about 3 minutes, cooking them one minute at a time and pulling out the ones that were browning as needed…that's when I found out I like the chips slightly softer.
Oh well (there's always next time, right? and there is so going to be a 'next time'!).
I personally loved the chips (and the cookies) on the saltier side (I'd used both salted butter and a rounded 1/2 teaspoon of salt)- it gave a great balance to the sweetness of both the sweet potato and the honey.
I already have sweet potatoes on my grocery list to make these again soon!
Cinnamon Sweet Potato Chips (or Cookies!)
2 sweet potatoes, peeled and thinly sliced
1 tablespoon melted butter (olive or coconut oil can be used instead)
1/2-3/4 teaspoon salt*
2 teaspoons honey
1/2 teaspoon ground cinnamon
Preheat oven to 400F.
Grease two baking sheets.
Combine butter, salt*, honey, and cinnamon in a large Ziploc bag; add sweet potato slices and shake well, making sure each piece is coated (alternately, mixture can also be combined in a bowl and brushed on the slices once they are on the pan).
Arrange sweet potato slices in a single layer onto baking sheets.
Bake in preheated oven until edges curl upwards, about 20 to 25 minutes, check often and remove browning ships as needed.
*adjust salt to taste.
When sweet potatoes are cool, if you want them crispier, slide them into the microwave onto a piece of parchment paper and cook for a couple minutes (times will vary), watching them carefully and removing chips as they start to brown.