This week we’re sharing our super simple sweet potato chips recipe.
If you follow our home cooking adventures on Instagram – you’ll know we cook these sweet potato chips [almost] daily.
My kids love them.
We pop them into lunch boxes.
We serve them alongside roast chicken and steamed broccoli for a simple supper.
Or we eat them just ‘as is’.
And honestly take no time at all to make…after a little chopping and drizzle of olive oil your oven steps in to create the most gorgeously sweet and crispy veggie chips.
If you ever feel like your kids haven’t eaten their fair share of veggies for the day – this recipe [or our kale chips] will save the day.
To make your own sweet potato chips simply…
Begin by washing and drying your hands with your child.
Set them up safely at the kitchen bench OR small table. Grace feels confident standing on a stool – but when she was younger I would pop her kids sized table into the middle of the kitchen and get Gracie to work at the table.
Read the recipe together and collect the ingredients needed – naming them as you go.
Preheat your oven to 180 degrees celsius (350 F) and line an oven tray with baking paper.
Using a sharp knife cut one large sweet potato into thin rounds (approx. 1/2 centimetre thick).
Ask your little helper to arrange the sweet potato chips onto the prepared tray.
Ask your little one to season the sweet potato chips with a touch of sea salt…
and a drizzle of olive oil.
Toss the sweet potato chips to ensure they are evenly coated in oil.
Bake for 20 minutes or until golden, cooked and slightly crispy.
- 1 large sweet potato, cut into thin rounds (approx. ½ centimetre thick)
- 1 tablespoon olive oil
- sea salt, to season
- Preheat oven to 180 degrees celsius (350 F) and line an oven tray with baking paper. Arrange sweet potato as a single layer on prepare tray. Drizzle with olive oil and season with sea salt. Toss to combine. Bake for 20 minutes or until golden, cooked and slightly crispy. Enjoy X
you may also like…