Home / Diabetes Friendly Thursdays / Baked Sweet Potato Chips
8 July, 2015

Baked Sweet Potato Chips

Comments : 15 Posted in : Diabetes Friendly Thursdays, Gluten free baking, snack on by : apsara Tags: , ,

dft_unfried_snacks

I am a proud DFT blogger. To learn about DFT, read this link. To view more DFT recipes, Click here! Team DFT created magic this week. “Unfrying the Fried Snacks” was the challenge and it has been well received ! I’m bringing my “sweet potato chips” for this challenge.

Crunchy, crisp chips are a welcome snack at any time, aren’t they? Give it a healthy touch by baking them instead of deep frying and make them completely guilt-free!

DSC_1253

Sweet potatoes are a good choice for diabetics as they are much lower in glycemic index than potatoes. This means that they have less of an immediate impact on sugar levels after they are consumed.

A medium sweet potato has 26 grams of carbohydrates, of which 3.8 grams are dietary fiber. Fiber, which is part of the total carbohydrate content, can be subtracted from the total grams of carbohydrates to have a better idea of the blood sugar-rising potential of a food. In the case of a baked sweet potatoes, subtract the 3.8 grams of fiber from the 26 grams of carbohydrates to determine that they contain only 22.2 grams of available carbs per serving. (Source: SFGate ) The whole snack made with this recipe contains about 45 grams of carbohydrate.

I used my Oxo Mandoline Slicer which is very efficient for making thin slices.

DSC_1252

Baked Sweet Potato Chips (gluten-free, vegan)

  • Servings: 4
  • Time: 60 minutes
  • Difficulty: medium
  • Print

Ingredients:

sweet potatoes- 2 medium

Paprika or red chilly powder- 1 tsp.

turmeric powder- a pinch

salt- to taste

organic canola oil or melted coconut oil- 2 tsp.

Method:

1. Peel sweet potatoes and use a mandoline slicer to make thin slices.

2. Pre-heat oven to 350 °F.

3. Add spices in a mixing bowl along with oil. Toss the sliced sweet potato with the spice mixture.

4. Spread them out in a single layer on a parchment paper-lined baking sheet (I use aluminum). Bake for 40 minutes. Rotate tray and bake for 30 more minutes.

5. At this point, check for crispness of the chips. Remove those that are baked fully and leave the rest in the oven (turned off) for another 10 minutes or so till desired crispness is achieved.

6. Enjoy immediately or store in an airtight box.

Notes:

1. Baking time will be much less if nonstick tray is used. Take care not to burn them!

2. Suggested serving size: 1/2 cup

Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.

Sharing this at the Plant Based Potluck Party#53 at UrbanNaturale.com.

Check the other DFT posts from my friends:

Sonal: Lauki Palak Pakoda

Anupama: Green Gram Bonda In Appe Pan

Shailja: Mixed Vegetable Cutlet

Prachi: Pan Fried Bread Pakora

Parvathy: Baked Ribbon Pakkavada

Suchitra: Baked Vegetable Samosas

Chahat: Baked Veggie Bread Rolls

Swati: Whole wheat Moong Dal Samosa

 

 

15s COMMENTS

15 thoughts on : Baked Sweet Potato Chips

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: