- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 90 cal
- 5g fat (1g sat)
- 0mg chol
- 210mg sodium
- 10g carb
- 2g fiber
- 2g sugars
- 1g protein
Ingredients
- 2 sweet potatoes or yams
- 2 tablespoons olive oil
- Sea salt, to taste
Directions
Preheat oven to 375° F. Line two baking sheets with wire racks or parchment paper.
Wash sweet potatoes. Leaving the skins on, slice them as thinly as possible, about ⅛-inch thick. Toss slices with oil and salt.
Spread slices out on prepared baking sheets, making sure they don’t touch each other (otherwise, they will steam instead of crisp). Bake until chips just begin to turn golden, 10 to 20 minutes. Flip chips over and let bake until golden and crisp, another 10 to 15 minutes. Be careful not to let them burn. Remove from the oven and let cool at least 15 minutes. Store in an airtight container up to one week.
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