Description
Crunchy baked sweet potato chips, a healthy and easy snack for kids.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt (or to taste)
- Optional: pinch of cinnamon or other spices
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Wash and peel the sweet potatoes.
- Slice the sweet potatoes very thinly, about 1/8 inch thick, using a mandoline slicer or a sharp knife.
- In a large bowl, toss the sweet potato slices with olive oil and salt until evenly coated. Add optional spices if desired.
- Arrange the sweet potato slices in a single layer on the prepared baking sheets, making sure they do not overlap.
- Bake for 15-20 minutes, flipping the chips halfway through, until they are crispy and slightly browned. Keep a close eye on them as they can burn quickly.
- Let the chips cool completely on the baking sheets before serving. They will crisp up more as they cool.
Notes
- Slice the sweet potatoes as evenly as possible for consistent baking.
- Adjust baking time based on the thickness of your slices and your oven.
- Store cooled chips in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg