Sweet Potato Tortilla Chips (paleo)

Sweet Potato Tortilla Chips #glutenfree #grainfree #paleoHomemade sweet potato tortilla chips made with sweet potato, onion and flax seed. No corn! No dehydrator needed.

When I’ve made a lovingly healthy choice for myself I am encouraged to make more of them… because, it feels good.

Like, stepping away from my plate when full, saying “no” to food when I’m legitimately not hungry, or understanding what food my body needs to stay nourished.

The strongest, most effective practice I use to stay in the flow of making love-based choices for myself is smoothies, juices and cleansing. When I notice that I’m having a difficult time making healthy choices, cravings are at an all-time high, or I just can’t seem to understand what my body wants, I jump on a cleanse or prepare a bunch of green juice, and recalibrate.

Within days, I slide back into those love-based choices, and away I go.

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This practice, of taking a step back to reconnect to my body, has changed the way I approach my life.

We are just weeks away from the launch of my new book, Vibrant Life Cleanse Programs & Cookbook. It’s packed with over 55 new juice & smoothie recipes and 9 of the cleanse programs I personally use.

But more than that? It’s the solution that I wish I’d had all those years ago when cravings ruled my life, my body acted out on me and food made me miserable.

A major aspect of my new book is on cleansing safely. I show you how to prepare for; and come down from, a cleanse in a way that allows you to keep the momentum going far after you’re done the program. Because we all want to be the healthiest versions of ourselves. We all want to be encouraged to make loving choices, feel radiant, vibrate with energy and glow, from the inside out.

And so, in celebration of the launch, over the next couple of weeks I’ll be sharing a bunch of new recipes that support a safe transition into and out of my new cleanse programs.

What better way to kick if off than with a spin on (almost) everyone’s favorite snack food:: the sweet potato tortilla chip!

Cleanse away, my friends, cleanse away.

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4.4 from 5 reviews
Sweet Potato Tortilla Chips (Paleo)
Author: 
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Homemade sweet potato tortilla chips made with sweet potato, onion and flax seed. No corn! No dehydrator needed.
Ingredients
Sweet Potato Tortilla Chips
  • 4 cups cubed raw sweet potato (approximately 2 medium-sized sweet potatoes)
  • 1 cup chopped red onion
  • 1½ cup roughly ground flax
  • ½ cup raw sunflower seeds, ground fine
  • 1 tablespoon avocado oil
  • 1 tablespoon fresh lime juice
  • 2½ teaspoons ground chili powder
  • 1 teaspoon sea salt
  • ¾ teaspoon ground cumin
Salsa
  • ½ yellow pepper, diced small
  • ½ tomato, diced small
  • ¼ red onion, diced small
  • 2 tablespoon parsley, diced small
  • 1 tablespoon lime juice
  • sea salt and freshly ground pepper, to taste
Instructions
  1. Preheat oven to 225F and take out three large baking sheets. Set aside.
  2. Add cubed sweet potato and onion the bowl of your 14-cup food processor. Process until almost smooth. You want the puree to be little, itty bitty pieces.
  3. Add remaining ingredients. Pulse until combined fully. Allow to sit for 5 minutes.
  4. Grab a piece of parchment paper about 10 inches wide. Scoop 1-cup of the dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
  5. Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it’s about ¼-inch thick. Fold away the top half and cut or rip it away. Score the tortillas by running a sharp knife across the dough, then crossing over to make a diamond shape (like the image below).
  6. Keeping the tortillas on their current sheet of parchment, transfer the sheet to a baking sheet and repeat with remaining dough.
  7. Bake for 2 hours, flipping halfway through and removing the parchment paper. You can break up the tortillas at this point. The baking time will vary greatly on how thick/thin you make the tortillas. You want the end result to be crisp, crunchy with no moisture left.
  8. Remove from the oven and allow to cool on the baking sheet for 15 minutes.
  9. Meanwhile, add salsa ingredients to a bowl. Serve with chips.
  10. Makes 80 tortilla chips.
Notes
Ground sunflower seeds: I use a coffee grinder to grind my sunflower seeds. Such an awesome tool to have in the kitchen!
Roughly ground flax: if you grind your own flax, awesome! Do not grind it all the way. Make it rough. If you purchase ground flax, look for ground flax or flax meal and NOT milled flax.
Avocado oil: any oil can be used here. I like avocado oil because I can get it from Costco, it has a high smoke point and it's super healthy!

View nutrition information (once on page, scroll down)

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You can score the chips any way that you like. I liked them in this diamond shape because it was easy to do and fun to eat!

You can choose to make the salsa, or not. Totally up to you.

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I shared a second cleanse-supporting recipe on Ricki Heller this week. My Toasted Fennel & Carrot Slaw – made with raw fennel, carrots, fresh herbs and a light vinaigrette dressing. It goes really well with these chips, too ;)

Now, I’d love to hear from you —

How do you manage cravings?

 

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Comments | Leave Your Comment

  1. Great-looking recipe Leanne! Love that the crackers can be made without a dehydrator.
    So pleased that you’ve found a good way of managing those cravings. I definitely find that healthy choices breed healthy choices. There’s also usually a reason why I’m craving certain foods or wanting to overeat so I do my best to step back and consider that.
    Good luck with the new book! I

  2. This looks great! Can’t wait to try, since chips (of all types) are my weakness. My cravings are usually for sweets, so I make a dark chocolate “freezer fudge” (coconut oil, almond butter, and cocoa powder). It’s not sweet at all, but super rich and completely obliterates my need for the sweet stuff.

    I’m super excited about your new book… You know I’m a fan of cleansing, myself. ;)

  3. I’ve gotten better about discerning between emotional cravings and when I just want to eat something. I try to not judge everything I eat and make myself feel bad if I eat desserts or whatever. If I want some chocolate, I’ll eat it. I eat healthy consistently so naturally my cravings for unhealthy foods have gone away for the most part. I just think about the motivation for why I want to eat something before I eat it.

  4. Can hardly wait for your new book! Thanks for the sample recipes! I’m glad there is an alternative one for the fennel salad until I can find where we packed my baking sheets since our move. :-) Going to try both recipes, though… I even have fennel and carrots in the fridge now, so will make that one today!

  5. Hi Leanne,
    Here is my constant “Canadian” question when it comes to sweet potatoes in a recipe. For us north of the 49th, sweet potato is the beige-fleshed potato, while a yam is orange. The crackers look like they have a rather orange hue. Did you use “yams?” :)

    • Hey Carolyn – I’m Canadian too… and I’m totally confused. I guess we would refer to it as a “yam” up here!

  6. Mmmm–sweet potato and crackers–in one?! Heaven, I say! Can’t wait to try those. And I bet they’d go great with your Toasted Fennel and Carrot Salad, too. :)

  7. Thank you for the awesome recipe…can’t do flax seeds so I’ll use Chia..can’t do Sunflower seeds so I’ll use Hemp! These sure look tasty :)

  8. These sound amazing!!!!

    What can you use instead of onion? I have an allergy.

    Thanks!!!

    • Perhaps… ummm zucchini? Or…. a couple of cloves of garlic and extra potato?

  9. Leanne: I have a thyroid auto immune disease so I stay away from flax. I seem to tolerate chia. Can chia be substituted for the flax?

    • I need to stay away from flax and chia. I substitute 1c. almond flour and 1/2 c. arrowroot powder. They come out delicous! I bake mine for 2 1/2 hours, turn the oven off, and leave them in overnight. Crispy, sturdy, and highly addictive!!

  10. Oh (wo)man! These need to go on my “to make” list. If they are as good as your onion and thyme crackers I will be in food heaven!

  11. Yes yes yes! I am so into Sweet Potatoes right now! I’ve even been craving them! I do not have a way to tame my food cravings. That said I will try your method because I don’t love the fact that chocolate has a hold over me!

  12. Wow Leanne, these chips look amazing! LOVE the ingredients, I can’t wait to try them… project for the weekend! I definitely still love chips, I just choose to buy healthier versions and eat in small amounts

  13. Could you sub out the ground flax seeds for anything to make them SCD/GAPS friendly? I would love to make veggie chips and crackers in my dehydrator if you have any suggestions!!
    Thank you

  14. Has anyone tried these in a dehydrator. They look yummy and my garden gave me an abundance of sweet potatoes this year.

  15. Yum! I always make sweet potato fries, or chips just out of sweet potatoes, but these look amazing! I’m going to try and make them this weekend!

  16. Do you think baking the chips at a higher temp. for a shorter time would work, or would it soften the potatoes too much?

  17. For those who cannot tolerate flax:

    Subtitute 1 cup of almond flour and 1/2 c. arrowroot powder. Bake for 2 1/2 hours, flip chips, turn oven off, put trays back in oven, leave trays in oven overnight. Crispy and they hold together really well. For a pizza flavored chip use: 1 tsp. chili powder, 1 tsp. oregano, 1 tsp. sea salt, 1/2 tsp. garlic powder, and 1/4 tsp. cumin. My house smelled wonderful!!

    (These made 2 trays for me. Rotate trays at 75 minutes into baking time.)

  18. I LOVE these! I will never buy chips again, these go perfect with anything and I can season them accordingly! So easy and delicious. Thanks for the awesome recipe.

  19. These look too yummy – especially for a recently turned Paleo cracker lover like me! I’m planning on making them this week, but I noticed that you don’t recommend milled flax seeds and I’m wondering why… It doesn’t seem to be a problem with your Thyme and Onion Crackers which I haven’t tried yet. Milled is all I have… Thank you so much for all you do, Leanne!

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