Terra chips contain inflammatory seed oils (canola, safflower, and sunflower oil) that promote inflammation and oxidative stress. This DIY version replaces those problematic oils with nutrient-dense avocado oil, which has a high smoke point and heart-healthy monounsaturated fats, while using organic sweet potatoes and pure sea salt.
Based on: Sweet Potato Sea Salt Vegetable Chips
· Makes approximately 30 servings
· Serving: 28g (about 1 ounce)
Why This Recipe is Seed Oil Free
Commercial Sweet Potato Sea Salt Vegetable Chips from Terra, Terra Chips often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sweet Potato Sea Salt Vegetable Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic sweet potatoes
3.4kg (7.5 lbs) fresh weight · Organic sweet potatoes from Whole Foods or local organic produce
Primary ingredient that provides natural sweetness, fiber, and beta-carotene while forming the crispy chip base
Avocado oil
45ml (3 tablespoons) · Chosen Foods 100% Pure Avocado Oil
Healthy high-smoke-point fat that enables crisping while providing heart-healthy monounsaturated fats instead of inflammatory seed oils
Sea salt
6g (1 teaspoon) · Redmond Real Salt or Celtic Sea Salt
Natural mineral-rich seasoning that enhances flavor and provides essential electrolytes
Instructions
Step 1. Preheat your oven to 425°F (220°C) and line 2-3 large baking sheets with parchment paper. Wash and scrub the sweet potatoes thoroughly but do not peel - the skin adds fiber and nutrients. Using a sharp knife or mandoline slicer, cut the sweet potatoes into uniform slices approximately 1/8 inch (3mm) thick. Consistency is crucial here because uneven slices will cook at different rates, resulting in some chips burning while others remain chewy.
Step 2. Place the sliced sweet potatoes in a large mixing bowl and drizzle with the 45ml (3 tablespoons) of avocado oil. Using your hands, toss the slices thoroughly for 2-3 minutes, ensuring every piece is lightly coated with oil. The oil coating is essential for achieving crispiness and preventing the chips from drying out too quickly. Sprinkle the 6g (1 teaspoon) of sea salt evenly over the oiled slices and toss again for 30 seconds to distribute the seasoning uniformly.
Step 3. Arrange the seasoned sweet potato slices in a single layer on the prepared baking sheets, ensuring none overlap. Overlapping will cause steaming instead of crisping. You may need to work in batches if your oven space is limited. Bake for 15-20 minutes, then flip each chip carefully with a thin spatula and rotate the baking sheets for even cooking. Continue baking for another 10-15 minutes, watching closely in the final minutes to prevent burning.
Step 4. The chips are done when they feel crispy to the touch and have golden-brown edges with no soft spots. Some natural variation in color is expected due to the sweet potato's natural sugars caramelizing. Remove from oven and let cool completely on the baking sheets for 10 minutes - they will continue crisping as they cool. Taste and add a light sprinkle of additional salt if needed.
Step 5. Store the cooled chips in an airtight container at room temperature for up to 5 days for maximum crispiness. For longer storage, freeze in portions for up to 1 month. To restore crispiness if they soften, place in a 350°F oven for 3-5 minutes. Serve as a healthy snack with 28g (1 ounce) portions, which equals roughly a small handful.
Storage
Store in airtight container at room temperature for 5 days maximum. Freeze portions for up to 1 month. Avoid refrigeration as it causes softening. Re-crisp in 350°F oven if needed.
Cost Comparison
Cost per serving (homemade)$0.78
Cost per serving (store-bought)$1.25
Savings38%
Higher upfront ingredient cost is offset by superior nutrition, elimination of inflammatory oils, and bulk purchasing advantages. The avocado oil and salt will make multiple batches, reducing per-serving cost over time.