Sweet potato and apple chips

Happy Monday everyone! 

Hope those of you in the area are enjoying the snow. More to come tomorrow! Nothing like a mid-December flurry to get you in the holiday spirit. It’s hard to believe it’s already time for finals. In an effort to prolong my denial (and procrastination), I whipped up tonight’s recipe over the weekend. 

In other news, It’s a Veg World After All is now on Facebook (https://www.facebook.com/ItsAVegWorldAfterAll) and Twitter (@ItsAVegWorld). Rumor has it that if these accounts reach 500 likes/followers by 2014, they’ll be a holiday giveaway 😉 😉 Get sharing! And don’t forget about Instagram (@its_a_vegworld_afterall). 

Sweet Potato and Apple Chips
These chips have many redeeming qualities. For one, they do not require frying! BUT they still have that satisfying crunch we all crave in regular potato chips. They’d be a healthy, crowd-pleasing contribution to any holiday party. Pair them with hummus and serve as an appetizer, or wrap them in plastic and a bow as a gift for your favorite vegan. No matter which way you slice ’em (pun intended), they’re sure to serve your desired purpose. The only downfall is that they require a bit of time to make (~3 hours), but believe me – they are oh so worth it. Make sure to double or triple the recipe if you’re looking to feed a large party.


2 large sweet potatoes, washed
2-3 tablespoons extra-virgin olive oil
1/2 teaspoon cinnamon
1/2 teaspoon cumin
2 large apples, washed
1-2 tablespoons extra-virgin olive oil
1/2 teaspoon cinnamon
Sea salt to taste

Preheat oven to 225 degrees Fahrenheit. The low heat and long bake time are vital to getting that desired crunch. Slice the sweet potatoes and apples into very thin circles (I just used a knife but a mandolin slicer would work very well). In a small bowl, combine 2-3 tablespoons extra-virgin olive oil, 1/2 teaspoon cinnamon, and 1/2 teaspoon cumin. In another small bowl, combine 1-2 tablespoons extra-virgin olive oil and 1/2 teaspoon cinnamon. Lightly coat the sweet potatoes with the olive oil-cinnamon-cumin combination from the first bowl and the apple slices with the olive oil-cinnamon combination from the second bowl. Transfer them to separate baking sheets. Back anywhere from 2 to 3 hours in the oven, turning them over three of four times. (As they’re cooking– feel free to get some online shopping done)!



Once they are golden brown and crunchy (but not completely hardened), remove from the oven and serve right away or shortly after. You might want to season the sweet potato chips with a little sea salt.