Dark Chocolate Sweet Potato Chips

You must be thinking that I have gone completely mad by now. In that case, it’s fine. If I could reach through the screen to hand you a bag of these chips, you would be singing a completely different tune after one bite. These chips are a taste masterpiece.

Ironically, the chips were almost never made. This week, I was dipping something else in chocolate – you can find the recipe on Saturday – and I pulled out some sweet potato rounds from the oven to use for another recipe. Instead of continuing with my plan to drench them in honey and almond butter, I decided instead to dip them in dark chocolate.

The potato chips are perfectly crunchy, thanks to their time in the oven. They also have a hint of saltiness that balances out the sweetness of the chocolate and the potato.

I think that anything covered in chocolate, and especially things containing peanut butter, is a great idea. Sweet potatoes bring chocolate dipping up to another level. This is my best discovery yet.


  • Two large sweet potatoes (organic, if possible).
  • Extra virgin coconut oil or olive oil, 1 Tbsp
  • Half a teaspoon of sea salt
  • 1/4 tsp of ground cinnamon
  • Dark chocolate at least 70% cacao, chopped into 3/4 cup.


  • Pre-heat oven to 375 degrees F.
  • Slice your sweet potatoes thinly with a knife or creatives. Slice your sweet potatoes with a mandolin or a knife. I didn’t have a mandolin, so I used a large kitchen knife. Your chips don’t have to be paper thin. They can be a little thicker, about the size of a quarter. They take longer to crisp in the oven if they are too thick.
  • Add the cinnamon and sea salt to a large baking dish or bowl. Toss the sweet potatoes to coat.
  • Arrange sweet potatoes in one layer on several baking sheets. Bake for 30 to 45 minutes, turning once or twice. The cooking time depends on how thick your chips are and how evenly they cook in your oven.
  • After 25 minutes of cooking, melt your chocolate in the microwave or double boiler. Heat on low until the chips are ready, or re-microwave it if it has hardened.
  • Once the chips are crispy, remove them from the oven and immediately dip them in chocolate. Then, set the chips on a baking sheet or parchment paper to cool.
  • Fresh is best. After letting them cool, store them in a container or bag that is slightly sealed. If you put them in the refrigerator, they will become soggy.

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