The Hearty Soul
The Hearty Soul
April 30, 2024 ·  2 min read

How to Make ‘Doritos’ That Are Delicious, Lower Calorie, and Dairy-Free

Written By: Jennafer Ashley

Crunch into these cheesy sweet potato crisps with zesty herbs for a fiber-rich snack. Craving potato chips? These sweet potato crisps are coated in cheesy dairy-free nutritional yeast and dried herbs for flavorful munchies with no frying necessary.

Start by slicing sweet potatoes into thin slices of about 1/8-inch to 1/4-inch. TipChoose large sweet potatoes, since they shrink when baked. Toss the sweet potato slices in avocado oil, then add dried basil, garlic powder, sea salt and nutritional yeast, and toss again to coat. You can also add dried chives, dill or onion powder, or swap out the savory seasonings and dust with cinnamon, coconut sugar or cacao powder for sweet chips.

Place these sweet potato crisps on a baking rack set over a baking sheet, and bake for 30-40 minutes. This method allows air to circulate without having to flip the slices. When the sweet potatoes slices start to crinkle and ruffle around the edges, they are just about done.

Serve them hot and enjoy as a savory snack. You can even pack these sweet potato chips on your next hiking trip to boost your energy with nourishing ingredients!

‘Cheesy’ Sweet Potato Crisps

Recipe by: Jennafer Ashley

Total Time: 50 Minutes

Preparation time: 10 Minutes

Cook Time: 40 Minutes

Serves: 4 cups

Crunch into these cheesy sweet potato crisps with zesty herbs for a fiber-rich snack.


  • Mixing bowl
  • Baking sheet
  • Baking rack


  • 3 large sweet potatoes, thinly sliced
  • 2 tablespoons avocado oil
  •  1 tablespoon nutritional yeast
  •  ¼ teaspoon dried basil
  •  ⅛ teaspoon garlic powder
  •  ¼ teaspoon sea salt


  1. Preheat oven to 300°F degrees.
  2.  In a mixing bowl, drizzle sweet potato slices with avocado oil and toss to coat.
  3.  Sprinkle with remaining ingredients and toss again.
  4.  Spread the sweet potatoes on a baking rack set on top of a baking sheet and bake for 30-40 minutes. Serve immediately and enjoy.

This article originally appeared on Paleo Hacks and has been republished here with permission.