Adapted from Chowhound's Sweet Potato Crisps
Ingredients
2 medium sweet potatoes, scrubbed
2 t. olive oil
1/4 t. chipotle powder
1 t. freeze-dried onion and garlic salt
Directions
Heat the oven to 375°F and arrange a rack in the middle.
Slice the sweet potatoes into very thin rounds (1/16" thick; use a mandoline if you have one) and place in a large bowl. Add the oil and seasonings and toss with until thoroughly coated.
Place the slices in a single layer on two baking sheets lined with parchment paper—the rounds can be touching but should not overlap.
Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 10 minutes. Flip the chips and repeat.
Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes.
Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet.
Next time try with their linked Jalapeño-Cilantro Yogurt Spread.
Nutrition Facts
Servings 2.0
| Amount Per Serving | |
| calories 147 | |
| % Daily Value * | |
| Total Fat 5 g | 7 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 0 mg | 0 % |
| Potassium 0 mg | 0 % |
| Total Carbohydrate 24 g | 8 % |
| Dietary Fiber 4 g | 15 % |
| Sugars 0 g | |
| Protein 3 g | 6 % |
| Vitamin A | 0 % |
| Vitamin C | 29 % |
| Calcium | 0 % |
| Iron | 0 % |
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