Sweet Potato Everything Bagel Chips (Healthy, Paleo)

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These sweet potato everything bagel chips are the ultimate crunchy snack! They’re a healthy paleo chip made with everything bagel seasoning.

sweet potato everything bagel chips

Oh yes, I went there! When I first saw everything but the bagel seasoning popping up at stores like Trader Joe’s in tons of different recipes, the wheels in my mind started turning. As a native New Yorker, I’ve had my fair share of everything bagels covered with cream cheese, as well as a bags of crunchy bagel chips. So, why not recreate a paleo version of bagel chips?!

These everything bagel sweet potato chips have the classic flavor of everything bagel, on a starchy, crunchy sweet potato chip. It’s reminiscent of everything you love about everything bagels and bagel chips, but made with all real food!

sweet potato chips

You can eat these sweet potato chips by themselves, or you can dip them in a cream cheese dip like kite hill almond milk cream cheese or the homemade version that I’ve included with the recipe.

 

The Ingredient’s You’ll Need For The Sweet Potato Bagel Chips

Sweet potato

You’ll want to choose a big, round sweet potato that’s fairly evenly shaped in order to have nice big chips! I tend to dig through the sweet potatoes a bit longer

Avocado oil

Avocado oil is a great neutral-tasting oil that’s good for high heat. I haven’t tried other oils, but I think this is the best choice for the chips.

Everything but the bagel seasoning

This seasoning has been all of the rage recently! You can get it at Trader Joe’s, or you can get similar versions online like this.

If you want to make an AIP version without the seeds, here’s what you can use to make your own…

Cream cheese dip

This is an optional addition, but it’s really fun to dip these in cream cheese! You can use a dairy-free cream cheese like kite hill, or make your own as seen below.

 

Sweet potato bagel chips

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Sweet Potato Everything Bagel Chips (Healthy, Paleo)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x

Description

These sweet potato everything bagel chips are the ultimate crunchy snack! They’re a healthy paleo chip made with everything bagel seasoning.


Scale

Ingredients

Sweet potato bagel chips

Dairy-free cheese dip (optional) (sub Kite Hill Cream Cheese for a shortcut if tolerated)

  • 1/4 cup coconut cream
  • 1 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 1/4 tsp sea salt

AIP everything bagel seasoning blend (AIP option)


Instructions

For the sweet potato bagel chips

  1. Preheat the oven to 400 F and line two baking sheets with parchment paper.
  2. Wash the sweet potatoes well and scrub the skin to remove any impurities.
  3. Using a mandoline slicer, carefully slice the sweet potatoes on a 1/8″ setting.
  4. Lay out the sweet potato chips on the baking sheets and evenly spaced. Coat each side with 2 tbsp of avocado oil. Top one side of the chips with 1 1/2 tbsp of the everything bagel seasoning.
  5. Bake in the preheated oven for 10 minutes. Remove from the oven and carefully flip with tongs. Add the remainder of the bagel seasoning to the other side of the chips.
  6. Place in preheated oven and bake for another 10 minutes, or until crisped to liking.
  7. Serve with cream cheese dip if desired.

For the cream cheese dip

  1. Combine all of the ingredients and stir until well combined. Season further to taste.

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: snacks
  • Method: Baked
  • Cuisine: American

sweet potato bagel chips

Easy Romaine Wedge Salad (Paleo, Whole30, Keto, AIP)

This wedge salad is a delicious and easy side or main dish to serve for warmer days. It’s paleo, whole30, keto, and easy to make AIP.

Romaine Wedge Salad

I love wedge salad. It’s one of the only salads that I would eat when I was younger and one that my husband likes to order when we go out to eat. Wedge salad can often just be a vehicle for tons of cheese and low-quality dressing and isn’t always the most nutrient dense salad in the world. So, making it home can often be a much better option.

This wedge salad is made with romaine lettuce to keep it more nutrient dense, along with a dairy free ranch, and tasty toppings like shrimp, radish, bacon, and red onion. It’s a great main dish if you want something a little lighter, or you can serve it as a side or appetizer for a picnic or BBQ!

The Ingredients for the Romaine Wedge Salad

Iceberg or romaine lettuce

Iceberg lettuce is the traditional way to make a wedge salad. It’s crunchy, easy to cut, and cheap. But let’s be honest… it’s not super nutrient dense. You can for sure keep it classic with iceberg lettuce, or if you want to up the nutrient density of the salad, you can simply just slice romaine hearts in half!

Shrimp

Shrimp is one of my favorite proteins to have on hand during warmer weather because they cook so fast! All you need

Bacon

What’s a wedge salad without bacon, right? Bacon is always welcome in my book.

Radish, red onion, and grape tomato (omit for AIP)

You can leave the tomatoes off if you’re nightshade free, and add toppings like red onion and sliced radish. These add some more flavor and nutrient density to the salad.

Dairy free ranch dressing

You have a lot of options here for a dairy free ranch. You can use a pre-made version like primal kitchen if you tolerate it, or a homemade version like one of these…

Romaine Wedge Salad

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Easy Romaine Wedge Salad (Paleo, Whole30, Keto, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Description

This wedge salad is a delicious and easy side or main dish to serve for warmer days. It’s paleo, whole30, keto, and easy to make AIP.


Scale

Ingredients

  • 34 slices of bacon, chopped
  • 1/2 lb small shrimp, peeled and deveined
  • 3 romaine hearts
  • 1/41/3 cup dairy-free ranch dressing (see below for options)
  • 1/2 red onion, diced
  • 68 grape tomatoes, sliced (omit for AIP)
  • 46 radishes, sliced thin
  • 2 tsp chives, chopped
  • 1/2 tsp black pepper (omit for AIP)

Instructions

  1. Using a large skillet, cook the bacon on medium heat until crispy. Remove from the pan and set aside, leaving about 2 tbsp of fat in the pan.
  2. Add the shrimp to the same pan and cook for about 2 minutes on each side, or until the shrimp are pink. Set aside and allow to cool slightly.
  3. Prepare the wedge salad lining up three plates. Washing the romaine hearts well, slice in half and divided between the three plates.
  4. Dress each salad with the ranch dressing, red onion, tomato, radish, bacon, and shrimp. Finish with chives and black pepper.
  5. Serve chilled and enjoy!

Notes

Ranch dressing options include Primal Kitchen Ranch or Paleo dump ranch. For AIP you can use, AIP ranch dressing orAIP avocado ranch dressing.

  • Category: Salad
  • Cuisine: American

Romaine Wedge Salad

How to Bake (& Eat) Artichokes (Whole30, Paleo, AIP)

These oven-baked artichokes are easy to make and delicious to eat! Learn how to bake and eat this beautiful and unique vegetable.

I don’t think I ever even considered trying to make artichokes at home until a few years ago. I never even took a second glance at them at the grocery store. Yes, they look beautiful, but they also looked really complicated to me! I’ve heard of artichoke hearts in salads, dips, and on pizzas, but a whole artichoke? Well, in reality, it’s really not that hard, and it’s really delicious!

This recipe for oven baked artichokes is a springtime staple! Serve it with a protein like baked chicken or even a steak, and enjoy!

First, A Bit More about Artichokes…

What are the health benefits?

Artichokes are rich in fiber, Vitamin C, and help support the health of the liver by increasing bile flow. Plus, it’s always great to mix it up by adding new vegetables to your diet!

Where do you get them?

Every region is different, but I don’t have trouble finding them at grocery stores like Sprouts, Whole Foods, and Natural Grocers when they’re in season.

What time of year can you get them?

March through May is peak season for artichokes and when you’ll find them the most abundant and for the best price. I’ll see them every once in a while out of season, but spring is the best time to get them.

How do you prep them to be baked?

So, you can roast artichokes mostly whole without slicing them down the middle, but here’s how I like to do it…

  • Use a sharp knife to slice off the pointed top of the artichoke.
  • Slice any excess off of the stem on the bottom of the artichoke, only leaving a short base.
  • Remove the hard, short leaves at the base of the artichoke by simply pulling them off. There should only be 3-5 of these or so.
  • Using kitchen scissors, snip the pointed tops off of each leaf, being careful as these can be sharp. I’ve pricked myself before when I was being careless!
  • Slice the artichoke in half vertically. Use a spoon to scoop out the fuzzy part of the inside of the artichoke.
  • Brush the artichoke with lemon juice to prevent browning.

It sounds like a lot of steps, but they’re really easy to work with! They’re not hard to cut like squash or even sweet potato, so the process goes quickly, and the results are beautiful.

How to eat whole artichokes

Start with the leaves

Most people only ever eat the heart of the artichoke, and they’re seriously missing out! The leaves are great too!

All you have to do is pull off the leaves and slide your teeth over the base of the leaf to enjoy some of the meat of the artichoke. I like to dip the base of the leaves in melted ghee for flavor. There’s not a ton to get out of with the leaves, but with the number of leaves there are, it adds up!

And finish with the heart

The heart is the innermost part of the artichoke that’s connected to the stem. It’s the meatiest part of the artichoke and you can just nibble on it easily!

The Ingredients & Tools You’ll Need

Artichokes

The star of the show. I like to make at least two at a time (one for both me and my husband) but will usually make an extra for leftovers!

Garlic

Minced garlic cloves roasted inside the artichoke add an amazing flavor.

Lemon

This adds flavor as well as prevents the artichoke from browning too much.

Salt & Pepper

The basics are great for this recipe. You can omit the pepper for AIP.

Optional- melted butter or ghee for dipping

You don’t need to dip artichokes in butter or ghee, but man is it good!

Something to cover the baking dish

I do not love using aluminum foil in cooking. Aluminum leaches into food and it’s just not ideal. However, if you’re okay with using it for one dish here and that’s what you have, it does work for recipes like this. You can also use something like a lid over a casserole dish to create the same steam effect that the foil does.

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How to Bake (& Eat) Artichokes


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 2-3 servings 1x

Description

These oven-baked artichokes are a flavorful spring side dish!


Scale

Ingredients

  • 2 whole artichokes
  • Juice of one lemon (plus lemon slices for garnish)
  • 56 cloves of garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 3 tbsp avocado oil
  • Optional- melted ghee for dipping (omit for AIP)

Instructions

  1. Preheat the oven to 400 F and prepare a casserole dish (see notes about having a lid or something to cover the dish) and very lightly grease with oil.
  2. Prepare the artichokes by cleaning well, and using a sharp knife to slice off the pointed top of the artichoke. Slice any excess off of the stem on the bottom of the artichoke, only leaving a short base. Remove the hard, short leaves at the base of the artichoke by simply pulling them off. There should only be 3-5 of these or so. Using kitchen scissors, snip the pointed tops off of each leaf, being careful as these can be sharp. Slice the artichoke in half vertically. Use a spoon to scoop out the fuzzy part of the inside of the artichoke. Brush the artichoke with lemon juice to prevent browning.
  3. Place the artichoke leaf side down, and heart side up in the casserole dish. Fill the hearts with the garlic cloves and generously add about half of the salt and pepper and half of the oil.
  4. Carefully flip the artichokes (using your fingers to hold the garlic under the artichoke as best as you can) leaf side up and add the rest of the salt, pepper, and oil.
  5. Bake in the oven for 20 minutes uncovered.
  6. Remove from the oven and cover the casserole dish and bake for another 20-25 minutes or until the leaves easily pull from the artichoke.
  7. Allow cooling slightly before using a spoon to flip the artichokes.
  8. Garnish with lemon wedges and serve with optional melted ghee.
  9. To eat the artichokes, pull off the leaves, dip in optional ghee and slide your teeth over the base. Repeat with all of the leaves until you get to the heart, which you can also enjoy with ghee.

Notes

I do not like using aluminum foil in cooking. Aluminum leaches into food and it’s just not ideal. However, if you’re okay with using it for one dish here and that’s what you have, it does work for recipes like this. You can also use something like a lid over a casserole dish to create the same steam effect that the foil does.

[tasty-recipe id="8045"]
  • Category: Sides
  • Method: baked
  • Cuisine: Global

Paleo Green Bean Casserole (Dairy Free, Vegan)

This paleo green bean casserole is the real deal! It’s made with homemade cream of mushroom soup, french fried onions, and is free of grains and dairy!

Paleo green bean casserole

You didn’t think I could let Thanksgiving go by without sharing a green bean casserole recipe, right? Not a chance! I never even had green bean casserole until I was in my 20’s and technically gluten free, but would splurge on the holidays. And oh man… what a tasty splurge it was. The creamy and flavorful mushroom soup, the tender green beans, the crispy french fried onions… woah.

Paleo green bean casserole from scratch requires a bit of extra work, but Thanksgiving is the time to do it! You’re not able to just buy a can of crispy fried onions off of the shelf, or a carton of cream of mushroom soup, but these things are so good on their own that you seriously will wonder why you haven’t been making this from scratch all along!

paleo green bean casserol

The Ingredients You’ll Need For the Green Bean Casserole

Mushrooms, garlic, broth, coconut cream, tapioca starch

These are the main ingredients for the cream of mushroom soup. This soup is tasty enough to eat on its own, but for this recipe, we’re using it as the base for the casserole. If you want to save time on Thanksgiving day, you can easily just make this the night before.

Onions, coconut milk, coconut oil, almond flour, and coconut flour

These are the ingredients to make the fried onions. I haven’t tried to make these with other flour combinations and can’t recommend any substitutions.

Green beans

Of course! You can save time by buying pre-trimmed green beans, but overall green beans are fairly low maintenance.

Paleo Green Bean Casserole

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Paleo Green Bean Casserole (Dairy Free, Vegan)


  • Author: Michelle
  • Cook Time: 45
  • Total Time: 45
  • Yield: 8-9 servings 1x
Scale

Ingredients

For the cream of mushroom soup

  • 1 tbsp coconut oil
  • 3 cups mushrooms, chopped or sliced
  • 2 garlic cloves, minced
  • 2 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 3/4 cup broth (chicken or vegetable)
  • 1/2 cup coconut cream
  • 2 tbsp tapioca starch

For the green bean casserole

  • Prepared cream of mushroom soup
  • 1 lb green beans, trimmed

For the fried onions 

  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 large white onion, halved and sliced thin
  • 1/3 cup coconut milk
  • 1/3 cup coconut oil

Instructions

For the cream of mushroom soup

  1. Using a medium stock pot, melt the coconut oil on medium heat. Saute the mushroom and garlic for 4-5 minutes or until tender.
  2. Pour in the remainder of the ingredients, mix well to combine and bring to a simmer for about 10 minutes or until the soup thickens.
  3. Remove from heat and allow to cool before using an immersion blender or high-speed blender to fully blend the soup. Set aside.

For the green bean casserole

  1. Fill a large stock pot about two-thirds of the way full and bring to a boil. Add the green beans and cook for 10 minutes or until fork tender. Strain and set aside.
  2. Preheat the oven to 400 F and prepare a large casserole dish. Combine the green beans and mushroom soup.
  3. Bake the casserole in the preheated oven for 15-20 minutes, while simultaneously cooking the fried onions (see below). Once the casserole is fully cooked, top with the fried onions and serve.

For the fried onions

  1. Combined the two flours, salt, and pepper in a bowl and set aside. Set up a station with the bowl of flour, and another bowl with the coconut milk.
  2. Using a large deep skillet, melt the coconut oil and bring to a high heat. The oil has to be very hot to properly fry!
  3. Begin coating the onions by dipping them in the coconut milk, and then the flour mixture. Carefully drop in the onions and cook for about 2 minutes of each side before setting aside. You’ll fry all of the onions in about 3-4 small batches. Add more coconut oil if needed.
  • Category: Sides
  • Cuisine: American

Paleo Green Bean Casserole

 

Harvest Thanksgiving Vegetable Hash (Paleo, Whole30, AIP)

This harvest vegetable hash is an amazing fall side dish for weeknight dinners or even Thanksgiving! It’s paleo, whole30, and AIP.

Paleo vegetable hash

Let’s be honest… it’s hard to get in vegetables this time of year. Between Halloween, Thanksgiving, Christmas, and all of the holiday parties, veggies can be hard to come by. The holidays are incredibly sugar forward, and we all get thrown out of our normal routine a bit. However, some of the most delicious vegetables are in season this time of year, and there are plenty of delicious ways to still get them in! This Harvest Vegetable Hash is a great way to get in a wide variety of vegetables!

For some families, it can be a hard sell to reserve a spot for a vegetable dish on your Thanksgiving table, but this simple side is perfect to just slide in there. It’s made with root vegetables, just a bit of green from the brussels sprouts, seasonal herbs, and of course… bacon. Because, why not? So even if you’re not used to getting vegetable sides on your Thanksgiving table, this is a great place to start!

The Ingredients You’ll Need For This Paleo Harvest Thanksgiving Vegetable Hash

Sweet potato

You can use any variety of sweet potato that you’d like for this.

Carrots

Regular orange carrots are what I used for this recipe, but rainbow carrots would work as well.

Rutabaga

This is the one vegetable that may throw your dinner guests as they won’t necessarily recognize it. However, it tastes great in a hash like this and it mixes it up with some new nutrients.

Brussel Sprouts

Gotta get the greens, right?

Yellow onion

Yellow onion is a bit sweeter than white and less spicy than red. It adds more flavor depth to the hash.

Bacon

This makes the dish just a bit more appealing to those family members that may be a bit wary of such a vegetable-forward dish at Thanksgiving. However, you can always leave it out and just add a different cooking fat.

Rosemary, sage and thyme

These poultry seasonings go great with fall flavors!

Thanksgiving Vegetable Hash

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Harvest Vegetable Hash (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 60
  • Total Time: 1 hour 5 minutes
  • Yield: 4-5 servings 1x
Scale

Ingredients

  • 2 slices of bacon
  • 1 large sweet potato, chopped
  • 2 medium carrots, chopped
  • 1 medium rutabaga, chopped
  • 2 cups brussels sprouts, halved
  • 1 medium yellow onion, diced
  • 2 tsp sage
  • 2 tsp rosemary (plus more for garnish)
  • 2 tsp thyme
  • 1/2 tsp sea salt

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Place the bacon slices on the baking sheet and bake in the oven for 18-20 minutes, or until the bacon is just cooked. Be sure not to over crisp it as it will be re-crisped in the oven. Chop the bacon and set it aside. Reserve the fat in the pan.
  3. Add all of the vegetables to the baking sheet with the herbs and salt and toss in the baking fat to evenly coat.
  4. Bake the vegetables in the oven for 30-40 minutes, or until crisp. Cook time will vary depending on sizes. Add the chopped bacon to the vegetable mix for the final 2-3 minutes to re-crisp and heat.
  5. Remove the vegetable hash from the oven and top with additional herbs for garnish and salt to taste.
  • Category: Sides
  • Method: oven
  • Cuisine: American

Harvest Thanksgiving Vegetable Hash

Cauliflower Pumpkin Risotto (Paleo, Whole30, AIP)

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This cauliflower pumpkin risotto is a delicious autumn side dish! It’s the perfect balance of savory or lightly sweet and is paleo, whole30, and AIP compliant.

pumpkin risotto

I just love pumpkin season. Pumpkin is often seen as just another sweet treat but in reality, it can be a great ingredient for savory dishes. Pumpkin soup, pumpkin chili, and this cauliflower pumpkin risotto!

Risotto is one of those dishes that I never really took full advantage of when I was eating grains. I started to regret that when I went grain free, but not for long! Even though risotto is a rice-based dish, it’s easy to make grain free with cauliflower rice. Not only does this simple swap make it grain free, but it instantly ups the nutrient density and makes this a much healthier dish than traditional risotto.

Risotto is one of those dishes that seems super fancy and complicated, but it really doesn’t have to be! This risotto is simple to make but still impresses your family and friends regardless.

 The Ingredients You’ll Need for this Cauliflower Pumpkin Risotto

 

Cauliflower rice

Cauliflower rice is the swap for rice in this dish. You can buy pre-riced cauliflower from stores like Whole Foods, Sprouts, and even Target, or get a whole head of cauliflower and rice it in the food processor.

Pumpkin

Gotta, have the pumpkin this time of year right? I used canned pureed pumpkin.

Chicken Broth

Chicken broth gives added flavor and body to the risotto. Chicken broth is mild and pairs better with the flavors for this dish, but you can also use a very mild flavored vegetable broth or beef broth.

Bacon

I’m always for adding bacon to savory dishes. The bacon adds some extra fat and protein, and flavor! You don’t need the bacon, but trust me… you’re going to want it.

Dried cranberries

Make sure to get a sugar and oil free variety of dried cranberries like these.

Sage and parsley

 

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Cauliflower Pumpkin Risotto (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
Scale

Ingredients

  • 1 tbsp coconut oil (sub avocado oil)
  • 1 medium yellow onion, diced
  • 2.5 cups cauliflower rice (pre-riced, or riced in the food processor)
  • 4 tbsp pumpkin puree
  • 1/4 cup chicken broth
  • 1 tsp dried sage
  • 1/2 tsp sea salt
  • 2 strips cooked bacon, chopped
  • 1 tbsp dried cranberries, unsweetened and not added oils
  • 2 tsp parsley, chopped

Instructions

  1. Melt the coconut oil in a deep skillet on medium heat.
  2. Add the yellow onion and saute until the soft and transparent.
  3. Pour in the broth, cauliflower rice, and pumpkin puree and season with salt, and sage. Stir well to combine.
  4. Reduce heat to medium-low and allow to simmer for 8-10 minutes or until the broth is mostly absorbed by the cauliflower.
  5. Remove from heat and top with dried cranberries, bacon, and parsley.
  • Category: Side
  • Method: Stove Top

Keywords: Risotto

pumpkin risotto