Baked Sweet Potato Chips

Yield: 6 servings

Serving size: 18-20 chip


1 large sweet potato, peeled
1 Tbsp extra virgin olive oil
¼ tsp salt



Preheat the oven to 225° F, and line 2 baking sheets with parchment paper or silicone baking mat.
Using a mandoline slicer, slice the sweet potato chips very thinly. On a slicer with three thickness settings, use the second.
Line the potatoes in a single layer on the baking sheets, and lightly brush the tops with oil.
Season evenly with the salt.
Bake for 1 to 1½ hours, until the chips are crispy, rotating halfway through. Allow the chips to rest for 5 minutes before eating.
Store leftovers in an airtight container.

Nutrition Information

Per Serving: (18-20 chips)

Calories: 71
Fat: 2g
Saturated Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Sugar 3g
Protein: 1g

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