I am always on the lookout for new sweet potato recipes. Andrew and I usually have sweet potatoes at least once a week. Whether they are mashed, baked, roasted or thrown into chili, they are definitely one of my favorites!
These guilt free baked potato chips are one of my favorite ways to enjoy sweet potatoes and only take about 20 minutes to make. You do want to watch the potatoes very carefully in the last minutes of baking to make sure they don’t burn. If some of the chips are browning faster than others, just remove them from the baking sheet and return the rest to the oven to finish baking.
I accidentally burned a few myself, but they still tasted pretty darn good! 😉
- 5 large sweet potatoes, peeled and sliced thin (about ⅛ inch thick)
5 large sweet potatoes, peeled and sliced thin (about ⅛ inch thick)
- 2 teaspoons chili powder
2 teaspoons chili powder
- 1 teaspoon garlic salt
1 teaspoon garlic salt
- 1/4 teaspoon smoked paprika
1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin powder
1/4 teaspoon cumin powder
- 1/4 teaspoon kosher salt
1/4 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
1/2 teaspoon cracked black pepper
- 1/4 cup canola oil
Preheat oven to 400°F.
Combine all seasonings with oil in a large bowl. Add sliced sweet potatoes tossing to coat the potatoes well.
Divide sweet potatoes between 2 rimmed baking sheets, arranging them in a single layer.
Bake, flipping once, until centers are soft and edges are crisp, 22 to 24 minutes. Sprinkle with additional salt if desired and serve.
Source: She Wears Many Hats