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  • Jefferson Adams

    Baked Sweet Potato Chips with Pomegranates and Blueberries 

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

      Blueberries and pomegranate seeds top these gluten-free sweet potato chips

    Image: CC--Steve Baty
    Caption: Image: CC--Steve Baty

    Looking for something easy, off-beat, nutritious and gluten-free? Well, look no further than these baked sweet potato chips. Just grab a couple sweet potatoes, slice, bake slightly and then toast to desired crispness. Add your ingredients of choice, and chow down.


    • 2-4 sweet potatoes
    • Almond butter, peanut butter, or sunflower seed butter
    • Blueberries
    • Pomegranate seeds

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    Heat your oven to 350°F.

    Use a knife, or vegetable slicer to slice your sweet potatoes to about ¼-inch thick.

    Place a wire baking rack on top of a large baking sheet and then place each slice on the wire rack.

    Bake for 20-25 minutes until they start to get soft, but tender enough to toast up later.

    Lightly toast each slice to desired crispness, then add almond, peanut or sunflower seed butter and top with blueberries or pomegranate seeds, as desired. 

    Dig in!

    Storage tip: Cool any extra slices, pop them into a glass container, and store them in the fridge for up to a few days.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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