Baked Sweet Potato Chips With Pumpkin Maple Aioli

Another snack time upgrade, coming your way! Monday night football, a side for your pulled pork dinner, or a crunchy topping for a salad or soup -the possibilities are endless. These baked sweet potato chips are so quick & simple to make and the 3-ingredient dipping sauce is to die for! Just a little dab will do ya! 

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It seems like sweet potatoes keep one-upping the good ol’ white potatoes in every way these days. Sweet potato fries, sweet potato chips, sweet potato toast, the list goes on. Spare the major difference in Vitamin A content, sweet potatoes and regular white potatoes are pretty similar nutritionally (see this article by my good friends at Precision Nutrition for more info on that: http://www.precisionnutrition.com/regular-vs-sweet-potatoes). However, the two potato types do have a bit of a flavor difference. I love the flavor of sweet potatoes, which is why I’m using them in this recipe today! Plus they look extra pretty and seasonal with fall colors in full effect. 

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I have a new obsession with the Chosen Foods cooking sprays pictured above. They are the BEST cooking sprays I've ever come across. It's nothing like the sad little Misto that seems to break after about 5 uses or every other cooking spray on the shelf that seems to have at least 7 different ingredients. Why not just oil?! These pressurized, 100% pure oil sprays from Chosen Foods are just the bee's knees! They are available in avocado, olive or coconut oil - get thee to a store and find them! You will not be disappointed. 

For the dipping sauce, I used Chosen Foods Avocado Oil Mayonnaise. This monounsaturated fat powerhouse is a wonderful complement to the pumpkin and maple flavors added to it. No worries of soybean, cottonseed, or any other cheap, highly processed oils or additives in this top-shelf mayo! Seriously guys, Chosen Foods has got it going on in the healthy fat department. 

Ok, enough with the chit chat. Let's eat! 

Baked Sweet Potato Chips with Pumpkin maple aioli

Ingredients: 

For the chips: 

  • 3-4 medium to large sweet potatoes
  • Coconut oil spray or melted coconut oil (see note below)
  • Kosher salt (optional)

For the aioli: 

  • 1/4 cup mayonnaise
  • 1 1/2 T maple syrup
  • 1 tsp pumpkin pie spice

Directions: 

  1. Preheat oven to 350ΒΊ F. Line baking sheet with parchment paper or Silpat 
  2. Slice sweet potatoes very thinly using a mandoline or knife. The thicker the cut, the greater the cooking time.
  3. Arrange sweet potato slices on baking sheet in a single layer
  4. Spray evenly with coconut oil spray and sprinkle with salt if desired. Bake in oven for 20 minutes. 
  5. While the chips are baking, whisk together ingredient for the aioli then chill in refrigerator until read for use.  
  6. After 20 minutes, remove chips from oven, turn slices over, spray with another thin layer of coconut oil spray and return to oven an additional 15-20 minutes or until just crispy. The chips will firm up and get even more crispy as they cool. 
  7. Serve sweet potato chips with aioli for dipping or drizzle lightly on top! 

NOTES: 

  • Placing slices on top of one another will increase cooking time. They end up getting more steamed than crispy!
  • If using coconut oil, melt 1-2 Tbsp and drizzle on sweet potato slices in bowl. Toss to evenly coat before placing in oven. Using this method, You will not need to spray or add more coconut oil after flipping the slices and before returning them back to the oven for the final cooking time. 

Like what you’re seeing here? Have any favorite snacks you’d like to see β€œhealthified”? Please like, share and comment below to spread the word or let me know what you’d like to see more of! I’m here to make you happy & healthy, so feedback is always welcome! :) 

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