We’ve been killing it over here with the healthy eats. I’m proud of the Mr. and me. We’ve even started running every night before dinner which is nothing short of a miracle. This health kick has me digging for new and interesting ways to eat good for us foods, especially when the late night snackies hit – those really tend to derail us. Baking sweet potatoes and the like is nothing new, but I never realized how quick and easy making baked sweet potato chips would be. I used a mandolin slicer to get thin and even slices, tossed with a drizzle of olive oil and sprinkled with sea salt. These little guys are delicious, low-fat and I bet you won’t be able to eat just one…and why should you?! Snack away!

BAKED SWEET POTATO CHIPS

Yield: 1 large sweet potato should make about 20 1/8″ thick slices

Ingredients

1 large sweet potato, (I leave the peel on, but you can peel if you’d like)

Olive oil for drizzling (1-2 tablespoons)

Course sea salt

Directions

Preheat oven to 400 degrees F

Slice sweet potato in 1/8″ thick slices. Use a mandolin if you have one, but a sharp knife and steady hand will do the trick as well. Lay slices out on a baking sheet in a single layer and toss with olive oil to coat. Bake, flipping once, for 20-22 minutes. TO AVOID BURNING, keep an eye on your chips towards the end of bake time. Also, if some chips look ready before others, pull them off the baking sheet and return the rest to the oven. I burned a whole sheet, which was sad and stunk up my whole house, so it pays to be attentive in the last 5-8 minutes. Season with course sea salt immediately out of the oven and enjoy!

(note: thicker chips will need more time to bake and thinner chips less.)