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4.12 from 18 votes
by SkinnyMs.
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Published: October 17, 2020 Last Updated: June 22, 2022
A guilt-free way to satisfy major munchies!
Craving something crispy and crunchy but trying to stay healthy? No need to fret, friend. Just because you’re experiencing a snack attack doesn’t mean that your healthy eating plan is about to go up in flames. Our Sweet Potato Crunchies are sure to become your new, healthy, go-to snack!
Only Two Ingredients Required!
Skip the high-calorie vending machine potato chips and whip up a batch of these instead! They only require two ingredients – sweet potatoes and olive oil (although you can feel free to add on a number of different spices and seasonings to satisfy your current cravings.)
Take them to the movies, work, school, or even use them atop salads and soups for a delicious crunch. These crunchies are so versatile; the sky’s the limit! If you enjoy these crunchies, you might also like to try ourBaked Sweet Potato Chips with Rosemary and Sea Salt.
Tips for Success
This recipe is super easy to make, but we do have a few tips for keeping your frustration levels low while making it. For starters, you could certainly hand-cut the sweet potatoes into strips, but it will take a long time! Instead, we like taking a shortcut by using a julienne peeler (this one is my personal favorite). You could also use a mandoline, but we find the peeler is much safer to use and the risk of cutting yourself is significantly reduced.
Next up, once you’re ready to cook the strips, be sure to keep a close eye on them. Since they’re so thin, they can burn very easily! We like roasting them at 375 degrees F because it’s the best way to ensure the strands will crisp up. That being said, some ovens run hot, so you can reduce the heat to 350 degrees F if you’re worried. Ultimately, the best way to keep these Sweet Potato Crunchies from burning is to stir them every 10 minutes so they bake evenly.
Finally, you don’t want them to burn but you also don’t want them to become soggy! The whole point is that they’re crispy and satisfying. Make sure that they have plenty of space to breathe on the sheet pan. This will become especially important as you’re stirring them. If they’re too close together, they will steam instead of roast.
Optional Spices and Herbs
There are a number of ways to keep this crunchy snack new and exciting! Flavor your Sweet Potato Crunchies with the following herbs or spices. Simply toss them with the strips and olive oil before baking.
- Cinnamon
- Allspice
- Nutmeg
- Ginger
- Cayenne Pepper
- Curry Powder
- Black Pepper
- Kosher or sea salt
- Dried Thyme
4.12 from 18 votes
Sweet Potato Crunchies
These tasty little morsels make an excellent snack or crunchy salad topping!
Review Recipe PIN RECIPE Print Recipe
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Yield 2 people
Serving Size 0.5 recipe
Course Snack
Cuisine Universal
Author SkinnyMs.
Review Recipe PIN RECIPE Print Recipe
Ingredients
US Customary - Metric
- 1 sweet potato
- 1 tablespoon olive oil for a sweeter taste use unrefined (non-hydrogented) coconut oil
Instructions
Peel sweet potato and cut into julienne strips (the easiest way is to use a julienne peeler)
Preheat oven to 375 degrees.
Add strings to a large mixing bowl, drizzle with olive oil and toss to coat. Spread strings evenly over a large cookie sheet. Stir every 10 minutes and continue to bake until crispy, approximately 30 minutes. Strings will continue to get crispy after coming out of the oven. Discard any potato strings that are overly brown. Allow to cool at room temperature. Store in an airtight container or ziplock bag.
Eat as a snack, salad topper, or atop soup and many other side dishes.
Nutrition Information
Serving: 0.5recipe | Calories: 117kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Fiber: 2g | Sugar: 4g |
SmartPoints (Freestyle): 4
Keywords Budget-Friendly, Plant-Based
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Are you going to enjoy this crunchy snack plain, or are you going to add some spices? Either way, you’re going to adore them. Let us know your plan in the comment section below!
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Editor’s note: This post was originally published on January 8, 2013.
