Sweet Potato Crunchies

Sweet Potato Crunchies
Take these to the movies, work or school for munchies, or top salads and soups for an absolutely delicious addition. These crunchies are so versatile the sky’s the limit! Check out our recipe for Root Vegetable Salad with Sweet Potato Crunchies.

Sweet Potato Crunchies

Sweet Potato Crunchies

Yields: 2 servings | Calories: 117 | Total Fat: 7 g | Saturated Fat: 1 g | Carbohydrates: 13 g | Sodium: 21cmg | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 1 g | SmartPoints: 4 |

Ingredients

  • 1 sweet potato
  • 1 tablespoon olive oil, for a sweeter taste use unrefined (non-hydrogented) coconut oil

Directions

Peel sweet potato and cut into julienne strips. A MIU Stainless Steel Julienne Peeler works best and costs around $12.00.

Preheat oven to 375 degrees.

Add strings to a large mixing bowl, drizzle with olive oil and toss to coat. Spread strings evenly over a large cookie sheet. Stir every 10 minutes and continue to bake until crispy, approximately 30 minutes. Strings will continue to get crispy after coming out of the oven. Discard any potato strings that are overly brown. Allow to cool at room temperature. Store in an airtight container or ziplock bag.

Eat as a snack, salad topper or atop soup and many other side dishes.

If desired, add any of the following spices or herbs before baking:

Cinnamon

Allspice

Nutmeg

Ginger

Cayenne Pepper

Curry Powder

Black Pepper

Kosher or sea salt

Dried Thyme

http://skinnyms.com/sweet-potato-crunchies/

17 Comments on "Sweet Potato Crunchies"

  1. Erica  July 11, 2013

    Was so excited to make these, but a lot burned before anything else got crunchy. I took them out of the oven. Just put them back in, with the heat off, to see if they would dry out. There was a LOT on the pan, so maybe I should have done two batches?

    Reply
    • Skinny Ms.  July 12, 2013

      Erica, You do have to watch them closely or they will burn. Since all ovens bake differently, try reducing the heat to 325 degrees.

      Reply
  2. Linda S. Jackson Schaefer  August 18, 2013

    Sounds great to me

    Reply
  3. Lynda  February 6, 2014

    When I pin this the picture is of the Spiral Cutter instead of the bowl of crunchies

    Reply
    • GaleCompton  February 8, 2014

      I'm working on this now. :)

      Reply
  4. TheGirl  May 13, 2014

    Tasted great, but never got them really crunchy. a few were toasted, but the majority were just baked. Have also decided I will never hand-julienne again, what a pain lol. Off to look for a julienne disc for my food processor…

    Reply
    • SkinnyMs  May 15, 2014

      That should cut them thinner, the smaller they are the crisper they will get;).

      Reply
    • SkinnyMs  May 15, 2014

      Also a convection setting on the oven gets things extra crisp.

      Reply
      • TheGirl  May 15, 2014

        Sadly, my processor apparently has no julienne blades that fit it, and my landlords didn't spring for anything above "does the oven work? good."

        It's ok, they were really VERY good, I would definitely make them again even if they turned out the exact same way.

        Reply
        • MathTeacher  July 9, 2014

          if you get a decent mandolin, it should come with a julienne blade. Thats how I did mine and they were AWESOME

          Reply
          • SkinnyMs  July 9, 2014

            That's true. You have to be really careful with your fingers using a julienne blade.

  5. Jess  August 28, 2014

    I grated these too thin and they became more like clumps of shaved sweet potato. Still yummy though! Used them to top tonight's dinner soup. Will try to grate larger next time.

    Reply
    • SkinnyMs  August 29, 2014

      Jess, Using them to top soup is a great idea!

      Reply
  6. E.Rigby  June 28, 2015

    So if one is to use oil, why not toss them in a wok? They should crisp up just as well as baking them. After all, the directions call for them to be stirred every 10 minutes anyway. This should work as written using a wok or deep pot (without adding extra oil).

    Reply
    • SkinnyMs  June 29, 2015

      Yes, you can use a wok or cook them on the stove top, but we would suggest cooking them over very low heat, as they can burn easily.

      Reply
  7. Jamie  March 26, 2016

    Sounds great, thanks i can’t wait to make them..question as with some “crispy” type potato recipes soaking is recommended first to break down the starches…I’m sure if this recipe called for it you would’ve said it but just wanted to be sure before i try it…as I’m probably going to make several batches at a time..
    Thanks

    Reply
    • Gale Compton  March 27, 2016

      Jamie, I’ve tried it both ways but haven’t noticed a real difference, so I don’t soak them first. Just keep a close eye on them as they easily burn. I love these on salads! YUM!!! :)

      Reply

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