The whole family will enjoy this healthy take on potato chips! Homemade and packed with beta-carotene, these Sweet Potato Chips are great for guilt-free snacking! Found in Mothering Magazine, this simple recipe by Lisa Barnes makes about 8 servings – just in time for an afternoon snack or for a movie night-in with the kids!
Sweet Potato Chips
1 large organic sweet potato (8 to 9 ounces), thinly sliced
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Other dried herbs to taste (optional)
Preheat oven to 425 degrees F. Thinly slice potato into 1/8-inch slices, using a mandolin or steady, sharp knife. Put potato slices in a plastic bag. Drizzle potatoes with oil. Move plastic bag around potatoes to coat all sides without getting messy. Place individual potato slices in a single layer on a foil-lined and greased baking sheet. Sprinkle with salt and pepper or herbs, if desired. Bake in oven for 15 to 20 minutes. To make them crunchy, turn down heat to 325 degrees F and cook an additional 5 to 10 minutes until crisp. Remove potato slices and place on rack to cool. Makes 18 chips.