We just found your new favorite snack: these Sweet Potato Crunchies absolutely satisfy when you’re craving something crispy and crunchy. Skip the vending machine potato chips and whip up a batch of these instead! They only require two ingredients – sweet potatoes and olive oil, although you can also add in spices and seasonings to flavor them any way you like. You don’t even have to worry about being creative; we’ll have some seasoning suggestions later on in the article!
Take these Sweet Potato Crunchies to the movies, work or school for munchies, or use them to top salads and soups for an absolutely delicious addition. These crunchies are so versatile; the sky’s the limit! You can even turn them into a side salad themselves by tossing them with chayote squash, jicama, carrots, and salsa to create our Root Vegetable Salad with Sweet Potato Crunchies.
Tips for Success
This recipe is super easy to make, but we do have a few tips for keeping your frustration levels low while making it. For starters, you could certainly hand-cut the sweet potatoes into strips, but it will take a long time! Instead, we like taking a shortcut by using a julienne peeler (this one is my personal favorite). You could also use a mandoline, but we find the peeler is much safer to use and the risk of cutting yourself is significantly reduced.
Next up, once you’re ready to cook the strips, be sure to keep a close eye on them. Since they’re so thin, they can burn very easily! We like roasting them at 375 degrees F because it’s the best way to ensure the strands will crisp up. That being said, some ovens run hot, so you can reduce the heat to 350 degrees F if you’re worried. Ultimately, the best way to keep these Sweet Potato Crunchies from burning is to stir them every 10 minutes so they bake evenly.
Finally, you don’t want them to burn but you also don’t want them to become soggy! The whole point is that they’re crispy and satisfying. Make sure that they have plenty of space to breathe on the sheet pan. This will become especially important as you’re stirring them. If they’re too close together, they will steam instead of roast.
Optional Spices and Herbs
Flavor your Sweet Potato Crunchies with the following herbs or spices. Simply toss them with the strips and olive oil before baking.
- Cayenne Pepper
- Curry Powder
- Black Pepper
- Kosher or sea salt
- Dried Thyme
A few years ago, I was having lunch at a trendy restaurant in Miami. I ordered my salad expecting something not out of the ordinary. When it arrived, these beautiful crunchy strips adorned the top of the salad. One bite is all it took. I was hooked. I asked the waiter what these skinny strips were and was surprised to learn they were sweet potatoes. Once back home, I recreated these yummy 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 (Freestyle): 4|
- 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 (the easiest way is to use a julienne peeler)
- 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.
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