Sweet Potato Tortilla Chips (Paleo)

by Leanne Vogel on May 13th, 2014


Sweet Potato Chili Tortilla Chips-8161

Homemade sweet potato tortilla chips made with sweet potato, onion and flax seed. No corn! No dehydrator needed.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time: 20 minute

Serves: 10

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.

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!

Nutrition Information

  • Calories: 134
  • Calories from Fat: 61
  • Total Fat: 6.8
  • Saturated Fat: 0.8 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 204 mg
  • Carbs: 16.2 g
  • Dietary Fiber: 6.8 g
  • Sugars: 3.6 g
  • Protein: 5.1 g

 

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Author Information: Leanne Vogel, Alberta, Canada
Leanne Vogel is a Holistic Nutritionist with a passion for healthy treats, whole food eats, and balanced living.
http://www.healthfulpursuit.com


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