I've been experimenting with sweet potatoes because we love them; we just don't love them mushy!
Here's what I came up with today, and they taste as delicious as they look!
Baked Sweet Potato Chips
For an after-school snack I used 2 large potatoes, and I did not wash them.
Have you ever seen one of these before?
This slicer/grinder/shredder was handed down from my great-grandmother, and I love it!
I sliced 2 potatoes in under a minute.
Perfect!
On your baking sheet sprinkle the slices generously with ground pepper and sea salt and drizzle about 1/8 cup light olive oil over them.
Then, using your hands, mix it all up, making sure the slices are well coated.
Next, arrange the slices in a single layer on a cookie sheet.
Bake at 350 for 10 minutes.
Turn them and bake an additional 10 minutes.
(For crisper chips, add an additional 5 minutes *or so* to each side)
Remove from the oven and serve on a napkin lined dish.
Don't worry, they won't last long!
Baked Sweet Potato Chips
2 sweet potatoes, unwashed
1/8 cup light olive oil
ground pepper
sea salt
*Preheat oven to 350. Using a food processor, slicer or a good knife, slice the potatoes evenly as thin as possible.
Place the slices on a cookie sheet and top with salt, pepper and oil. Hand toss to evenly coat all slices.
In a single layer, line the slices on the cookie sheet and bake for 10 minutes. Turn each slice and bake an additional 10 minutes.
*for crisper chips, add an additional 5 minutes or so to each side*
Watch them disappear!!!
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