Havin’ some friends stop by for a visit? Then, try these here Easy-Peasy Baked Sweet Potato Chips. They’re the perfect crunchy snack to serve up on them hot summer days with a nice frosty beer or glass of chilled pinot grigio. Squeeze a little lime juice on top and dig in!
Easy-Peasy Baked Sweet Potato Chips
Recipe by: Bobbi Jo Lathan
Recipe type: Appetizer, Snack
Cuisine: Southern
PREP TIME
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins
INGREDIENTS
2 fresh sweet potatoes
2 tablespoons olive oil
1 ½ teaspoons coarse sea salt (or amount to your liking)
1 teaspoon paprika
INSTRUCTIONS
Preheat your oven to 400°.
I like to use my mandolin for slicin’ the sweet potatoes because you can get them thinly and perfectly sliced. This way, they will cook more evenly in the pan. But, if you use a knife to slice the potatoes, be sure that the knife is very sharp so that the slices can be cut be very thinly. So, wash the sweet potatoes, but don’t peel them. Set your mandolin to slice thinly and slice each potato into sweet potato rounds.
Toss all them sweet potato rounds into a big bowl.
Add the olive oil, and sprinkle the paprika and salt onto the potatoes. Toss your mixture in the bowl with your hands until all the potatoes are well coated.
Now, git out 2 cookin’ pans (or cookie sheets) and top them with some parchment paper.
Evenly distribute and arrange (in single layers) the coated sweet potato rounds onto the cookie sheets.
Bake for 20-25 minutes ‘til crisp and golden on the edges.
Once them sweet little babies is all crisp, remove ‘em from the oven, and sprinkle them with a little extra sea salt. Transfer them to a bowl, pour yourself a nice glass of Pinot Grigio, and dig in! YUM! And really good for you, too!
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