Cook these baked sweet potato chips slow and steady. You’ll thank me later! Then serve them up with some homemade guacamole. You may just want to make a tripple batch.
Baked Sweet Potato Chips
1 large sweet potato (cleaned, not peeled)
2 teaspoons olive oil
Pinch Himalayan salt
Freshly cracked black pepper
1/2 teaspoon nutritional yeast (optional)
1/2 teaspoon onion powder (optional)
- Preheat your oven to 200ºF. Using a mandoline, slice the sweet potatoes on the 1/8 inch setting. Lay the sweet potatoes on 2 baking sheets lined with parchment paper. Make sure not to overlap the sweet potato slices. Lightly drizzle the sweet potatoes with olive oil and then use a basting brush to be sure the top of the sweet potato slices are evenly coated. Sprinkle with salt and pepper. Bake for 45 minutes.
- Take them out of the oven, flip them over and cook for another 30 minutes. Flip them over once more and cook for an additional 20-30 minutes. Let them cool slightly before serving. Sprinkle with nutritional yeast and onion powder for some “sour cream and onion” flavour.
If you enjoyed this recipe I would love it if you could help me spread the word by sharing it with your friends, family and coworkers using the Facebook and Twitter links below. I also have more great recipes and pictures on my site at www.ahealthfoodie.com. Feel free to leave me a comment below and let me know your thoughts. I would love to hear from you!