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These chips are actually SUPER crispy + flavorful! Such a FUN, & healthy afternoon project!
 
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Baked Sweet Potato Chips
These chips are actually SUPER crispy + flavorful! Such a FUN, & healthy afternoon project!
Makes about 2 servings
Ingredients
- 4-5 medium sweet potatoes very thinly sliced (I use a mandolin)
- 3.5 Tbsps extra virgin olive oil, or avocado oil
- 1.5 tsps garlic powder
- 1 Tbsp smoked paprika
- sea salt and freshly ground black pepper, to your taste
Instructions:
Preheat oven to 350 f.
Wash the sweet potatoes and thinly slice them with a very sharp knife or by using a mandoline.
In a medium-sized bowl combine oil, sweet potatoes, garlic powder and smoked paprika. Toss well to combine and evenly coat.
Line 2 baking sheets with parchment paper.
Arrange sweet potato slices evenly on the baking sheets.
Sprinkle generously with salt and pepper then bake for about 15 minutes.
Flip sweet potatoes and lower the heat to 300 f.
Bake for another 15 minutes or until desired crispness.
Keep an eye on them as they might easily/suddenly burn.
Remove and transfer to a cooling rack.
Repeat with any remaining sweet potato slices.
Store in an airtight container. They will last for up to 5 days, but mine NEVER do!
Enjoy!
â¤Rachel
 
Ingredients
- 4-5 medium sweet potatoes very thinly sliced (I use a mandolin)
- 3.5 Tbsps extra virgin olive oil, or avocado oil
- 1.5 tsps garlic powder
- 1 Tbsp smoked paprika
- sea salt and freshly ground black pepper, to your taste
Instructions
- Preheat oven to 350 f.
- Wash the sweet potatoes and thinly slice them with a very sharp knife or by using a mandoline.
- In a medium-sized bowl combine oil, sweet potatoes, garlic powder and smoked
- paprika. Toss well to combine and evenly coat.
- Line 2 baking sheets with parchment paper.
- Arrange sweet potato slices evenly on the baking sheets.
- Sprinkle generously with salt and pepper then bake for about 15 minutes.
- Flip sweet potatoes and lower the heat to 300 f.
- Bake for another 15 minutes or until desired crispness.
- Keep an eye on them as they might easily/suddenly burn.
- Remove and transfer to a cooling rack.
- Repeat with any remaining sweet potato slices.
- Store in an airtight container. They will last for up to 5 days, but mine NEVER do!
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