Salty and crunchy. That’s my favorite snack combination. And that’s why my snack weakness is potato chips. Ever since I was a kid, I have loved snacking on potato chips – especially kettle chips.
While it’s easy to avoid the artificial flavors and preservatives in potato chips by opting for plain or natural brand chips, it’s pretty much IMPOSSIBLE to find potato chips cooked in healthy oils like coconut or lard. Most commercial chips are cooked in canola, cottonseed, safflower or vegetable oils. These oils are usually sourced from GMO corn and other sources that may contain pesticides and have been heavily refined. Find out why you should avoid soybean and other vegetable oils.
Make your own potato chips using healthy coconut oil instead. Expeller-expressed coconut oil gives these chips a crispy texture without the coconut flavor. These are fantastic as part of a healthy gluten-free lunch box for kids or even as a quick lunch with gluten-free turkey meatballs.
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.
- 2 large organic sweet potatoes
- 2 tsp of Celtic sea salt
- 1 cup of organic expeller-expressed coconut oil
- Use a mandolin or vegetable spiral slicer to thinly slice potatoes.
- Soak sliced potatoes in a large bowl of water and 1 tsp of salt for 10-15 minutes. This helps to remove the excess moisture from the potatoes – helping it to crisp better.
- Drain and pat dry potatoes to remove water.
- Heat a large skillet to medium. Add coconut oil. Don’t let oil overheat or burn.
- Once oil is heated, cook 1/2 cup of potatoes at a time.
- Cook on both sides until crispy, then set aside on a wire rack to cool down.
- Repeat until all potato chips are cooked.
- Once cooled down, sprinkle with sea salt to taste.
Equipment & Tools
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.disclosure.
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