These nutritious “chips” are a healthier version of the fried variety you find in restaurants. They are simple and delicious, simultaneously salty and sweet and crunchy and creamy. Sweet potatoes are packed with beta carotene which is a precursor to vitamin A. They are also full of fiber, B vitamins, and minerals. The olive oil and salt not only enhance the sweet potato’s natural sweetness, but also may assist in the absorption of beta carotene.
Prep Time
10 minutes
Cook Time
22 minutes
Serves
4
Ingredients
- 1 large sweet potato
- 1 Tbsp olive oil
- ½ tsp sea salt
Steps
1
Preheat the oven to 375 ℉. Slice the sweet potato into wedges approximately ½ inch by 3 inches so they are about the size of hand cut fries. Sweet potatoes can vary significantly in size and shape. Don’t worry too much about the exact size, just try to get roughly consistent size chips.
2
Put the sweet potato wedges in a large bowl and toss with olive oil and sea salt until well coated.
3
Transfer to a large baking sheet or a baking stone and bake at 375 ℉ for 10 minutes. Turn the wedges over and bake for an additional 12 minutes. The wedges should be golden brown on the outside and tender inside.
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