Sweet Potato Chips

The Carnivore LOVES sweet potatoes. So, after my successful experiment with kale chips I decided to make some sweet potato chips for him.

I used 3 medium sweet potatoes and then treated them basically the same as the kale.

I took my time and sliced the potatoes very thin with a sharp knife. I didn't peel the potatoes first but probably should have since I wasn't able to buy organic.

Then I tossed them in a tablespoon or so of olive oil and sprinkled them with sea salt.

I set the oven to 250 and let them bake for two hours. I turned them once with tongs at the halfway mark.

Yes, two hours. And at the end of that time about only half the chips were as crispy as they should have been.

I became impatient and turned the oven up to 300. Big mistake. The remaining chips burned within five minutes.

The chips that turned out good, turned out really good. Good enough for me to try this again. Except this time I'll be much more patient!

Also, these chips should be eaten soon after baking. I tried to store some overnight and while they were still edible most of the crispness was gone.

Vegan Kale Chips

In my constant search for kale recipes I came across several recipes for kale chips.

Before starting our diet change roughly six weeks ago I was a chip fiend. Seriously, I've never met a chip I didn't like.

And, aside from the tortilla chips I have with some salsa when we made tacos, I haven't had chips in 6 weeks. I'm literally marveling at that idea right now.

So kale chips seemed like a no brainier!

Ingredients
1 bunch of kale
nutritional yeast
olive oil
sea salt

I gave the kale a thorough washing and left it out on the counter for 8 hours to try.

Then I painstakingly ripped the kale leaves, minus the steams, in to chip size pieces. I went a little overboard on this step because I wanted them to bake evenly. I won't spend nearly as much time on this next time I make these.

Then I tossed the kale pieces in enough olive oil to coat them.

Lots of recipes I saw called for parmesan. So, I figured I'd try it with nutritional yeast since I've been using it as a cheese replacement for the last 2 weeks. I coated the kale with about 1/2 a cup.

Finally I laid the chips out in a single layer on 3 baking pans and had them in the over on 200 degrees for about 90 minutes.

One bunch of kale made about 6 cups of kale chips.

The Carnivore said he'd like to try them with seasonings other than the nutritional yeast.

However, I liked them so much that I ate the whole batch in 2 days.

I stored them in air tight glass containers and they stayed crispy. Next time I'll add more nutritional yeast to really give them that cheesy flavor. Yes, they tasted like kale and were as crunchy as regular chips but they did have a sort of Cheeto-like taste.

I like them so much that two days later, I have another batch ready to go in the oven as I'm writing this post!