Sweet potato chips are an art form. Slice them too thick and they won’t be crisp. Too thin, they’ll burn up around the edges. Be warned. For the first few times you’ll have to keep an eye on them till you’ve mastered your stove.

Sweet Potato Chips

45 minutes
Serves 3-4
Vegan, gluten-free

Ingredients

  • 2 thin sweet potatoes
  • 1-2 tbs coconut oil
  • Salt
  • Pepper
  • Red pepper flakes (optional)

Directions

  1. Wash potatoes.
  2. Slice potatoes. Try and make them between a quarter and silver dollar.
  3. Lay on baking sheet. (Parchment paper is always a good idea.)
  4. Brush or rub melted coconut oil across top of chips.
  5. Season.
  6. Bake at 400 for 30-45 minutes. At 20 minute mark flip chips in pan and move them around so they don’t stick.

sweet potato chips slices

sweet potato chips


Jason Jaksetic

Jason is an associate editor/senior writer at Spartan Race focusing on fitness and nutrition content. He's currently training for his 2nd Spartan Ultra-Beast and his 3rd Double-Ironman (281.2 miles). Contact him at JasonJ@Spartan.com and friend him on Facebook.

Jason Jaksetic - Fitness Blogger - Spartan Race

13 thoughts on “Sweet Potato Chips

    1. Bronc Reply

      Yes, two things; 1) You can start doing the daily workouts (WODs) that are available on this page (sparan.com>life>training) or sign up to have them sent to your inbox every morning (http://www.spartan.com/workout-of-the-day/) and/or 2) start the 12 week training plan in the spartan race e-book available for download here http://www.spartanrace.com/spartan-race-guide-to-obstacle-racing-ebook.php Either way, you have plenty of time to get ready and crush your race. Aroo!

  • Bob Garon Reply

    These are AMAZEBALLS! Just don’t use any other oil except coconut oil to cook them in since that’s the only one that can withstand high heat. Bake them with a little coconut oil and sea salt, add cinnamon if you like that flavor, and you will have an orgasmic dish!

  • Stephanie Reply

    Any substitutes for the coconut oil? My boyfriend is allegic to coconut but would like him to enjoy them also. Thanks

    1. Jason Jaksetic Post author Reply

      You can use olive oil – just note, the nutritional quality changes when cooked at this high heat. You don’t need much, as sweet potatoes are plenty moist.

  • Rod Diaz Reply

    There’s good alternatives to coconut oil – basically anything with a high smoke point.

    Avocado works. Mustard. Refined peanut and coconut are good, too (most commercial brands are refined).

    Pretty much anything other than raw, unrefined oils. Those have low temperature fractions that will burn out.

  • Pingback: FOD - Sweet potatoes. « SPARTAN RACE™ Blog SPARTAN RACE™ Blog

  • Ray G Reply

    Jason, Thank you for another great recipe. Your getting almost as good as Rose Marie (haha). My question isn’t about this recipe but I thought I would ask anyway. I had read the Spartan guide to obstacle racing ebook that you referred an an earlier poster to. In the ebook Joe DeSena mentioned he starts his day with warm water and lemon. I always start mine with ice water and lemon. Is there a reason he uses warm water or is it just a preference. My reason for the the lemon water is to start my metabolism.

    Aroo!

  • Arthur Reply

    I had a similar recipe that used regular oils (not palm or any other solid at room temperature), but the same salt, pepper and pepper flakes combo, perhaps a lower heat, and only 10 minutes per side. The goal was to have them cooked but not fully crisp all the way through. They were also delicious that way, and are a nice side dish with a meal. I will have to try this method and compare.

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