Muscle for life

Recipe of the Week: Sweet Potato Chips

Recipe of the Week: Sweet Potato Chips

This recipe from my cookbook, The Shredded Chefand it’s a simple twist on the good old sweet potato.

These chips are quite tasty, and the convenience factor is great as well. They’re perfect for when you need quick, healthy carbs, and are a great on-the-go snack.




Calories Per Serving


Protein Per Serving

1 gram

Carbohydrates Per Serving

12 grams

Fat Per Serving

4 grams



2 medium sweet potatoes, peeled and thinly sliced

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon cinnamon



Position one rack in the center and one in the lower position of the oven and preheat oven to 400ºF.

Place the sweet potatoes in a large bowl and drizzle extra-virgin olive oil over top, toss to coat well. Spread potatoes evenly over 2 baking sheets, sprinkle cinnamon over top, and place in oven.

Bake, flipping once half way through, until centers are soft and edges are slightly crispy, about 22 – 25 minutes. Sprinkle salt over top.

What You Get to Eat

sweet potato chips 2_1

What did you think of this week’s recipe? Let me know in the comments below!

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  • Greg – Kinobody

    Fantastic Recipe! Going to try these asap,

    • Michael Matthews

      Thanks Greg! Hope you like ’em.

  • Sam

    Great! I used coconut oil and spread it on pan for a twist on flavour. Instead of cinnamon I used oregano. Fanfuckingtastic. Thanks dude.

    • Michael Matthews


  • Mary Tavernetti Trost

    These do look yummy. I fix most of my food on the weekends. Will these save well?

    • Michael Matthews

      I always eat them up right after making haha but yeah, they should stay good for at least 3-5 days.

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