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Sweet Potato Crunchies

by Skinny Ms.

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 | Trans Fat: 0 g | Previous Points: 3 | Points Plus: 3 | Carbohydrates: 13 g | Sodium: 21cmg | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 1 g |


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


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:





Cayenne Pepper

Curry Powder

Black Pepper

Kosher or sea salt

Dried Thyme
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15 Responses to Sweet Potato Crunchies

  • Erica says:

    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?

  • Lynda says:

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

  • TheGirl says:

    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…

    • SkinnyMs says:

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

    • SkinnyMs says:

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

      • TheGirl says:

        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.

  • Jess says:

    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.

  • E.Rigby says:

    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).

    • SkinnyMs says:

      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.

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