Herb Infused Ranch Style Sweet Potato Chips with Coconut Oil | The Jewish Week | Food & Wine

Herb Infused Ranch Style Sweet Potato Chips with Coconut Oil

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Herb Infused Ranch Style Sweet Potato Chips with Coconut Oil

These sweet potato chips are crunchy, slightly salty, and have that wonderful ranch taste. They are a healthy take on traditional store bought chips. They are fried in coconut oil-- which not only helps the chips to brown beautifully, but aids in speeding up your metabolism. They are a constant staple in my formerly fat dad-- 450 pounds, now 210 pound --snacking regime.

 

Servings & Times
Yield:
  • 4-6 servings
Ingredients

4 large sweet potatoes,  can also use white potato’s or beets
1/2 cup coconut oil
1 teaspoon of dried parsley
1 teaspoon of garlic salt
1 teaspoon of onion powder
1 teaspoon of minced onion
Sea salt for seasoning
Fresh thyme for garnish

Steps

Pre heat oven to 375 degrees, scrub potatoes to remove dirt. Then slice into thin, even pieces. You can cut them by hand or use a slicing attachment on a food processor. Rinse your potato slices in cold water. Now soak the slices in cold water for 30 minutes. 
 
Drain the potatoes and lay them on a paper towel or paper keeping them slightly moist. Dip in bowl with herb mixture --dried parsley, garlic salt, and onion powder. Make sure chips are coated.
 
In a skillet melt the coconut oil over medium heat. When the oil sizzles place them in the oil for about 1 min till they get slightly brown.  Do not over crowd the pan. Best to do in small batches. Use a slotted spoon or spatula to remove your chips from the coconut oil. Drain the chips on a layer of paper towels, and repeat till all chips have been fried and blotted.
 
Then place all the cooked chips on a baking sheet and bake for 1 minute. Remove and serve warm. Sprinkle with sea salt and garnish with fresh thyme.
 
*NOTE: if you do not want to fry the chips you can take coated chips, lay them out on a baking sheet sprayed with coconut oil and bake for 20 minutes at 375 degrees until golden brown. 


Recipes from My Fat Dad: A Memoir of Food, Love, Family, and Recipes, By Dawn Lerman