I learned something today while making these baked sweet potato chips. Maple sugar burns very easily. The maple sugar is completely optional, but gives the sweet potatoes an even sweeter taste. These chips are a healthy alternative and will even satisfy a sweet tooth. Best of all, there are only three ingredients!
I probably should have known that maple sugar would burn more easily than traditional sugar especially since maple syrup also burns easily. Maple sugar is just maple syrup with no moisture. The water in the syrup is boiled away, leaving sweet, sweet granules of maple sugar in its place. Since maple syrup is paleo, maple sugar is paleo also.
Maple sugar’s burning point aside, these sweet potato chips are easy to make. I picked up the sweet potatoes at Strites’ Orchard and I used a mandolin set on medium slice to slice them I put them in a bowl and tossed them with olive oil.
After that, I lined them up on parchment paper. Here comes the learning experience. Since these chips need to be flipped half way through, wait until that halfway point to add the maple sugar. If you sprinkle it on in the beginning, you have a better chance of ending up with burnt chips.Some other tips for making this satisfying snack: I found that the medium slicer on my mandolin works best, but you can hand slice them with a knife. If you use a thinner slice, you make have to adjust your baking time. Also, if the centers come out soft once they’re finished baking, simply place them back in the oven once it’s turned off for another 5-10 minutes.
- 2 medium sweet potatoes
- ¼ cup olive oil
- 2 Tbsp maple sugar
- Preheat oven to 400. Line a baking pan with parchment paper.
- Slice sweet potatoes and toss with olive oil.
- Line on the parchment paper. Bake for 12-14 minutes.
- Flip the sweet potato slices and sprinkle with maple sugar. Bake an additional 12-14 minutes.
- Allow to cool. Store in an airtight container.