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one green planet

These chips are a very nice bite for the holidays. You can already make the pesto in advance and cut the chips into slices. So you have all the time in the evening to enjoy the cozy atmosphere while the chips are golden brown in the oven. If you bake them long enough, they will become deliciously crispy!

Oven-Baked Sweet Potato Chips With Kale Pesto [Vegan, Paleo]

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Calories

365

Serves

4

Cooking Time

30

Ingredients

Chips:

  • 3 large sweet potatoes, fine slices
  • 2 tablespoons extra virgin coconut oil, melted (or olive oil)
  • Sea salt + herbs de provence (or dried oregano, thyme...)

Kale Pesto:

  • 2 large handfuls of basil (or oregano, mint, sage, parsley...)
  • 2 large handfuls of kale, without grain and finely chopped (or spinach, radish green...)
  • 1/2 cup pine nuts (or walnuts, almonds, hemp seeds, pumpkin seeds...)
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon sea salt
  • Optional: 1 tablespoon Shiro miso + 1 teaspoon of nutritional yeast flakes

Preparation

  1. Preheat your oven to 350°F.
  2. Rinse and dry the sweet potatoes.
  3. Use a mandolin, peeler or sharp knife to cut the sweet potatoes into wafer-thin slices.
  4. Place the slices next to each other on different oven trays. Make sure they do not overlap, so they have place to be crispy. Season the sweet potato slices with some melted coconut oil, Provencal herbs and sea salt.
  5. Bake 20 to 30 minutes and turn them halfway once. Make sure that they certainly do not burn.
  6. In the meantime, you can prepare the kale pesto. Mix basil, kale, pine nuts, olive oil, lemon juice and sea salt in a food processor with an S-shaped blade to a smooth pesto. You can also add a spoonful of Shiro miso and / or nutritional yeast flakes for extra flavor.
  7. When the sweet potato chips are ready, you can serve them immediately. The fresher, the crisper. Delicious with a spoon of pesto! :)

Notes

These chips are best when they come fresh from the oven. You can keep them in the fridge for at least 3 days, but they will lose their crispy bite. For a low-carbohydrate keto version you can replace the sweet potato with low carb vegetables such as turnip, daikon, cabbage, radish or kohlrabi. You can also use other sweet tuber vegetables such as beetroot, carrot, parsnip, pumpkin, parsley root, celeriac... If you use organic sweet potatoes, you do not have to peel them. Simply rinse and dry well with a kitchen towel. The shell is packed with nutrients and is particularly rich in potassium and fiber, good to support your digestion and strengthen your immune system.

Nutritional Information

Per Serving: Calories: 365 | Carbs: 28 g | Fat: 28 g | Protein: 5 g | Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Julie Van den Kerchove

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Julie Van den Kerchove is a plant-based chef & author with a passion for low-carb high-fat keto cooking. After successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle where she now offers raw vegan catering, culinary workshops, and raw vegan eBooks.

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