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Roasted Sweet Potato & Kale Chips

AIP, Paleo breakfast dish that is egg-free, dairy-free, grain-free, hearty and satisfying! Serve with a side of your favorite breakfast meat for a complete breakfast.

Course Breakfast
Cuisine AIP, Dairy-free, Gluten-free, Grain-free, Paleo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 266 kcal
Author Emily Stauch

Ingredients

  • 4 medium sweet potatoes peeled and diced small
  • 6 whole kale leaves stemmed and chopped
  • 1/4 cup bacon fat
  • 1 tsp onion powder
  • 1.5 tsp garlic powder
  • 1-2 tsp sea salt to taste
  • fresh ground pepper to taste, omit for AIP

Instructions

  1. Preheat oven to 400° and line a rimmed baking sheet with parchment paper.

  2. In a large bowl, add all ingredients and stir to evenly coat. Add more bacon fat as necessary.

  3. Pour onto lined baking sheet. Spread so sweet potatoes are in single layer. Kale may rest on top of the sweet potatoes. If potatoes overlap, use two pans.

  4. Bake for 15 minutes. Remove from oven and stir. Bake for another 15 minutes. Remove from oven and stir again. If potatoes are not soft yet, continue baking for 5-10 more minutes until soft when poked with a fork.

Recipe Notes

One serving has 34g of carbohydrates and 5g of fiber which results in a net carb count of 29g.