Sweet potato fans, you’re going to love these sweet potato crispies! Isn’t that a fun name? I made it up.
Here’s the basic concept:
- Shred sweet potatoes and dry in a dehydrator. I have this one.
- OR toss shredded sweet potatoes with coconut oil and bake in the oven.
- No need to peel, especially for organic or homegrown potatoes.
Super easy, and super delish.
Move over, tortilla chips
Friends, these sweet potato crispies are a major win in my battle against grains. Yesssss!
After a decade in the lone star state where I met and married Mr. Native Texan, several of my family’s favorite meals are decidedly Tex Mex. Do you know how hard it is to serve a Tex Mex meal like Tortilla Soup, Seasoned Taco Meat, or Paleo Crockpot Chili without tortilla chips?? Do you??
Thankfully we’ve found a few alternatives to accompany every meal that formerly called for tortilla chips…
- Plantain chips are easy and delicious, and they pair well with Tortilla Soup and Seasoned Taco Meat.
- I’ve also discovered nut and seed dehydrator crackers (recipes coming soon!), which we sometimes eat with soup, including Tortilla Soup.
- And these plantain tortillas taste amazing filled with Seasoned Taco Meat, scrambled eggs, or leftover fish.
Sweet potato crispies to the rescue!
But I was still struggling with my beloved Paleo Crockpot Chili recipe. In a pinch, we turn to these awesome Siete Grain-Free Tortilla Chips. They’re delicious and convenient, but Siete Chips are still processed and also kinda pricey.
Which is why I was so thrilled to discover these easy sweet potato crispies…they satisfy my family’s need for crunch with many of our Tex Mex meals, especially Paleo Chili. Hooray!
And not only do they satisfy, my guys really love these sweet potato crispies. Every time I serve a meal with sweet potato crispies, Mr. Native Texan always makes some comment about how amazing they are or how they’re the perfect topping for just about anything.
So many ways to enjoy sweet potato crispies:
- on top of Paleo Chili
- on top of Seasoned Taco Meat
- with Mexican Scrambled Eggs (or plain scrambled or poached, etc.)
- in breakfast tacos
- in fish tacos (leftover Cashew Crusted Mahi Mahi or Pan Fried Flounder served in plantain tortillas with toppings)
- on a salad
- as a veggie side with dinner
Dehydrator or oven?
When dried in the dehydrator, I store sweet potato crispies in an air tight jar or container in the pantry and serve them at room temperature. When baked in the oven, I tend to store sweet potato crispies in the fridge and reheat before serving.
We like them both ways. It all depends on what’s going on in my oven or dehydrator, and on how much time I want to spend babysitting these crispies. The dehydrator is totally hands-off. Oven-baking requires more attention to prevent burning.
By the way, most of the crispies pictured here were from pale colored, homegrown sweet potatoes dried in the dehydrator. The less-than-fabulous phone pic with poached eggs and sausage shows oven-baked crispies from regular orange sweet potatoes.
And now for the super easy recipe….
- Choose 1 small to medium sweet potato per person.
- Shred sweet potatoes in the food processor. No need to peel, especially for organic or homegrown potatoes.
- Optional (recommended for oven baking): toss shredded sweet potatoes with a bit of melted coconut oil and season with unrefined sea salt and ground black pepper.
- Dry in a dehydrator at approximately 135 degrees for about 4-6 hours or overnight.
- Alternatively, bake in the oven on a rimmed cookie sheet at 400 degrees for 20-30 minutes, flipping once and removing browned crispies from around the edge.
We like them both ways. It all depends on what's going on in my oven or dehydrator, and on how much time I want to spend babysitting these crispies. The dehydrator is totally hands-off. Oven-baking requires more attention to prevent burning.