In keep with theme of effortless nutrient packed concepts, snacks are just as important as meals. While I don’t do a ton of snacking, it’s wonderful to have items on hand that are flavorful and nutrient packed. I personally prefer to make something from scratch versus picking up a food product, but I’m not the majority.
That being said, I try to make snack options as seamless as possible, and these vegan Salt & Vinegar Purple Sweet Potato Chips came to mind!
When I first started cooking back in 2012, I was in our tiny NYC apartment with a barely there kitchen. Homemade sweet potato chips were one of the first recipes I explored and I still love them til this day! The key is to bake on high, make sure there is space between them, flip them, remove those that are going to burn, and store them in an air tight container. Anything that is dehydrated in the oven will lose it’s crispness if let out to be exposed to air. To maintain that texture you have to seal them in a container!
This recipe is amazing as it’s affordable (potatoes are one of the cheapest veggies to buy), quick, easy, requires few steps, can easily be made in bulk, perf for any season, packs flavor, nutrients, vibrancy, baked not fried, and is the perf grab and go snack!
If you’re a lover of all things salt and vinegar or simply just love effortless snacks, you have to try these vegan Salt & Vinegar Purple Sweet Potato Chips!!
Why this recipe is great:
Can easily be made in bulk