Make perfectly crunchy veggie chips at home with this healthy recipe. Use a mandoline to slice the sweet potatoes extra-thin for the optimum crunch!
Ingredients
- 1 large sweet potato (about 1 pound), thinly sliced (about ⅛ inch thick)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
Preparation
1.Preheat oven to 200°F. Line 2 large baking sheets with parchment paper
2.Toss sweet potato slices with oil and salt. Spread in a single layer on the prepared baking sheets.
3.Bake on the upper and lower oven racks until crisp, rotating the pans top to bottom and front to back halfway through, about 3 hours. Cool on the pans for 30 minutes before serving.
2.Toss sweet potato slices with oil and salt. Spread in a single layer on the prepared baking sheets.
3.Bake on the upper and lower oven racks until crisp, rotating the pans top to bottom and front to back halfway through, about 3 hours. Cool on the pans for 30 minutes before serving.
- Serving size: ½ ounce, about 12 chips or ½ cup
- Per serving:
- 58 calories
- 3 g fat(0 g sat)
- 1 g fiber
- 7 g carbohydrates
- 1 g protein
