Crunchy potato chips are a kid (and grown-up) favorite, but the kind that come out of the bag tend to be lacking in nutritional value and frequently loaded with things like additives, preservatives, and unhealthy fats. To give this lunchbox staple a healthier makeover, try this savory snack recipe for homemade chips made from sweet potatoes, which are rich in vitamins A and C and packed with fiber.
–Susan Weiner, R.D., C.D.E., 2015 American Association of Diabetes Educators (A.A.D.E.) diabetes educator of the year and registered dietitian in private practice in New York.
Serving Size: 1/2 sweet potato
- Calories: 175
- Fiber: 2g
- Total Fat: 13.5
- Protein: 1g
- Total Carbohydrate: 15g
- 1 large sweet potato
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
How To Make It
- Preheat oven to 425ºF.
- Wash and dry a medium (about 5 inches long) sweet potato. Leaving the skin on, cut in half lengthwise.
- Place each half face-down on a cutting board and cut into thin slices (thicker wedges turn out more like fries). If available, a specialty veggie slicer designed to cut potato chips can turn this into a quick task.
- In a mixing bowl, combine chili powder, sea salt, and olive oil, whisking lightly with a fork. Gently toss sweet potato slices with seasoning mixture to coat.
- Spread slices on a cookie sheet lined with aluminum foil sprayed with non-stick cooking spray. Bake for 25 minutes or until browned and crisp.
- Serve with 1/4 cup salsa or plain yogurt for dipping.
Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.