This is definitely a favorite snack of mine. While a bit more labor intensive than say opening a bag of chips, these are perfect for a lazy summer afternoon. I use a mandolin slicer to cut my potatos, I have this one. It’s nothing to write home about, but it gets the job done.
Anyway, here’s the easiest recipe ever.
- 2 sweet potatos
- seasoning (I’m all about this perfect pinch Asian seasoning right now, so that’s what I used. It’s got no salt or MSG! )
- Lemon juice
- Melted Coconut oil for brushing on pan
Heat your oven to 400 degrees. I started by slicing my two sweet potatoes (with skins) using my mandolin slicer. I like to cut mine a bit thicker, so it’s more fry than chip, but the thinner you cut them the crispier they’ll get. I put them into a bowl of water with a splash of lemon juice while I prepared the pans.
Melt about two tablespoons of coconut oil to brush over the bottom cookie sheet. I also like to use foil to insure nothing sticks and it’s easy to clean up! Dry your slices and place in a single layer on the cookie sheets. For two potatoes I had to use two cookie sheets. The single layer thing is important! Season generously with your seasoning of choice! Then I melt a bit more oil to drizzle over the top of the slices.
I don’t really have a set time I cook them for, but after about 15 to 20 minutes I start watching them to make sure they don’t burn! Once they’re done to your liking serve them hot with something to dip them in. Tonight my choice was some BBQ sauce.
Enjoy! Lemme know what your favorite seasoning is with these tasty snacks.