Everyone likes a little salty crunch with their lunch. Try these simple chips for a tasty treat! They’re fast and easy, and you can switch them up and try it with zucchini, carrots—even kale! The top photo is about half of a very large white sweet potato and the bottom photo is three small red ones.
3 small sweet potatoes or one large
2 TBLSP olive oil
Garlic powder (cayenne pepper is another option)
Preheat oven to 225 degrees F. Line two large baking sheets with parchment paper or nonstick foil.
- Slice sweet potato(s) about the thickness of a quarter. I used a mandolin so I’m sure they’re all the same thickness, but if your knife skills are better than mine…It’s important that they’re all the same thickness so that they’ll all cook at the same speed.
- Place the slices on a sheet of paper towel and press another paper towel on top of them. You want to squeeze out a little liquid so that they’ll cook a bit faster and to increase the crunch factor.
- Lay the slices on the prepared baking sheet. Place them tightly next to each other, making sure not to overlap them.
- Pour oil in small bowl and with a pastry brush or your fingertips, lightly brush the olive oil on each slice.
- Sprinkle with salt, using LESS than seems right. These shrink in the oven and so the saltiness will increase. You can always add more later. Sprinkle them lightly with garlic powder (or cayenne pepper). I like to do one baking sheet of just plain salt and one of both garlic powder and salt. Yum. My kitchen smells fabulous!
- Bake for 45 minutes. Rotate the baking sheets 160 degrees and bake an additional 40-50 minutes, until they start to brown and are crisp. Watch them, because suddenly, they burn, after a long time of just sizzling.