Sweet Potato is one of my favourite vegetables.

It is also a good source of potassium, which helps reduce muscle cramps, and anyone who has started exercise knows that muscle cramps happen often when exercising and there are very few foods in normal diet that are high in potassium.  Potassium is necessary for the heart, kidneys, and other organs to work normally. It is also important for breaking carbohydrates and building proteins. Apparently, most human don’t eat enough potassium. It may be because it is commonly found in green vegetables. But, it is also found in bananas, avocado, citrus fruits, meats and in Sweet Potatoes.

These sweet potato chips are a great snack for the weekend (and when watching TV) and store well and you can eat them the next day.


850 grams sweet potatoes, peeled and sliced thin (about ⅛ inch thick)
2 teaspoons chili powder
1 teaspoon celery salt
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 cup canola oil


Preheat oven to 200°C.
Combine all seasonings with oil in a large bowl. Add sliced sweet potatoes tossing to coat the potatoes well.
Divide sweet potatoes between 2 rimmed baking sheets, arranging them in a single layer.
Bake one baking sheet at a time, flipping the sweet potatoes once, until centers are soft and edges are crisp, 22 to 24 minutes. Sprinkle with additional salt if desired and serve.

Adapted from Sweet Peas’s Kitchen

It makes approximately 3.5 cups of chips. I suggest 1/2 cup serving per person, which is around 105 calories.