Enjoy a sweet and savory snack with these sweet potato chips. Using a mandolin slicer to thinly and uniformly slice the chips makes the prep work quick and easy.
(modification of original recipe from Autumn Calabrese)
Serves 4
- 2 medium sweet potatoes or yams, peeled and very thinly sliced (about 1/16 inch to 1/8 inch thick max)
- 2 teaspoons coconut oil or olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon paprika (optional)
Preheat oven to 225 degrees.
Line 2 large sheet pans with parchment paper. Place sweet potato slices on the prepared pans. Brush the slices with oil and then sprinkle with salt and paprika (if using).
Bake for 2 to 2:30 hours (depending on the thickness of the slices), or until golden brown and crispy. Cool on paper towels; store in airtight container.
Nutritional Info/Serving: Calories 76, Fat 2 g, Protein 1 g, Carbs 13 g
21 Day Fix Container Equivalents/Serving: 0.5 Yellow, 0.5 tsp
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