Baked Sweet Potato Chips Recipe
Lately I’ve been buying bags of gourmet vegetable chips to serve with dips at cocktail parties and neighborhood gatherings. After all, they’re colorful, uniquely flavored, and seem to be appreciated by friends with certain food allergies.
After looking back at my grocery receipts over the last few weeks, it occurred to me that I’ve spent a ridiculous amount of money on fancy chips this month. Yikes!
Ingredients
US Customary - Metric
1 1/2 pounds sweet potatoes
1/3 cup olive oil
Salt
Instructions
After looking back at my grocery receipts over the last few weeks, it occurred to me that I’ve spent a ridiculous amount of money on fancy chips this month. Yikes!
Ingredients
US Customary - Metric
1 1/2 pounds sweet potatoes
1/3 cup olive oil
Salt
Instructions
- Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
- Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
- Get full instructions please see : www.aspicyperspective.com
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