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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 chips 3g Recipe makes 36 chips) |
||
| Calories 3 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 12mg | 0% | |
| Total Carbohydrate 0.7g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.2g | ||
| Protein 0.1g | 0% | |
Ingredients
- 1 large sweet potato, unpeeled,washed,and dried (about 9 ounces)
- salt & freshly ground black pepper
Directions
1
Heat oven to 200°F with two racks.2
Line two baking pans with parchment paper, and set aside.3
Slice potato crosswise, as thin as possible.4
Arrange the slices on the prepared sheets, and keep them from touching as much as possible.5
Sprinkle lightly with salt and pepper.6
Cook for 50 minutes.7
Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.8
Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.9
Transfer to cooling racks, and cool chips on baking sheets.10
(Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.
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- Course > Lunch/Snacks > Snacks
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Featured Reviews for This Recipe
From: Chef #718671
On Nov 22, 2008
These chips were yummy, but a lot of work for not much food. Two cookies sheets held about 1/2 of sweet potato and they shrunk down to a few cups of chips. They were tasty, however.
From: O-mama
On May 4, 2008
I'm not rating because my food allergies reacted to this--it wasn't cooked enough for me to not react (though I react to canned lima beans as well...*roll eyes*). If I get around to trying it again I think I'd have better success with thinner slices, dipping in boiling water as another reviewer did and using garlic salt and black pepper.
From: DarlaDoom
On Feb 10, 2006
these taste just like gourmet terra chips only with less fat! i'm not a big black pepper fan, but VERY minimal salt is best.And the trick is to cut the sweet potatoes VERY thin!
From: QueenQT26
On Nov 25, 2006
I made these yesterday and today for a mid-day healthy snack. I sliced the potatoes relatively thin, soaked them in boiling water for just a few seconds, then lined a cookie sheet with the slices. They were wet, so I poured some salt over them. I had the oven at 450 and put them in for about 10 minutes on each side. They weren't full on crunchy chips, but I liked them with a little softness to them. This is such a healthy and easy snack. I'll look forward to making this again soon! Thanks for posting!
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