by April the Gluten Free Girl Jul 19th, 2011 // Appetizers, Gluten Free, Sides, Snacks

Gluten-Free Sweet Potato Chips

You know what’s weird about not eating gluten? When foods you buy somehow shove it in, when it’s totally not necessary. Like when a company processes a seemingly gluten-free food in a wheat-covered machine, or they just can’t swear there’s not gluten inside. As if a piece of gluten is lurking about in conference room after all the lights are out, and just might have managed to sneak into the industrial ovens when everyone went home for the night.

So needless to say, I’ve had to say goodbye to many a snack food and instead increasingly rely on my own kitchen in the quest for g-free junk snacks. And now I’m making my own potato chips thanks to Tasty Yummies’ incredibly easy instructions on how to make gluten-free sweet potato chips.

I knew this would be a hit with the kid, since we usually don’t let her eat potato chips at all. Of course when you’re using the mandoline to cut (use #2 setting if your mandoline looks like this), you need to keep the small hands away. I would recommend not allowing your child to use a mandoline until say, age 25. That sucker is sharp, people.

Once you’ve sliced your sweet potato into a bowl, be generous with the salt and pepper. My daughter loved mixing the oil and spices all together, it made her feel like a real chef. It helped that she honestly couldn’t believe I was actually going to let her eat potato chips. Which makes me wonder if we don’t need to relax the rules at our house just a little bit. When your child is hysterical over sweet potato chips, perhaps there’s some room for Frito Chili Pie.

I resisted the urge to throw them into my deep fat fryer, and instead baked these suckers. I added paprika at the end, so I can pretend I’m eating Lay’s BBQ chips, which I miss every day. Stupid gluten. Eat these fast everybody, as the crispy factor is less impressive the longer they sit out.

Gluten-Free Sweet Potato Chips
Adapted from Tasty Yummies
Prep time: 10 minutes Cook time: 25 minutes

Ingredients:
1 large sweet potatoes, scrubbed well or peeled, sliced about 1/8 inch thick (#2 setting on a mandoline)
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
lime wedges for serving
fresh chopped cilantro for serving

1. Preheat oven to 400º F.
2. Use a mandoline to slice potatoes into a large bowl.
3. Add olive oil, salt and pepper. Toss gently to evenly coat.
4. Place the potato slices in a single layer between the two pans. Sprinkle with paprika, or any other flavor you think will be delicious.
5. Bake uncovered for 20 to 25 minutes until the potato slices are golden brown, crisp and cooked thoroughly, turning a couple of times to crisp evenly.
5. Sprinkle with a bit more salt and pepper a squeeze of lime juice and the chopped cilantro just before serving.

Makes: 4 servings

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