Sliced Sweet Potato
Watch out, potato chips, these sliced sweet potatoes are not messing around. Sweet Potatoes are a great snack option and are nutrient dense, low in sodium, and incredibly high in vitamin A. Once baked, these chips are light, crisp, and remarkably satisfying.
This recipe couldn't be easier. When making just a small amount, a toaster oven will do.
Slice the sweet potato into pieces about 1/8th of an inch thick. I find if you slice them too thin, they can have a tendency to burn, but if you keep a better eye on them than I do, maybe that won't be your fate! Use a food processor or a mandolin, if that's your preference.
Lay out on a backing sheet covered with parchment and brush lightly with Red Wine Vinaigrette. Flip and brush the other side.
Crack pepper over the potatoes and sprinkle with sea salt. For this, I love using the really large grain salt.
Bake in the oven for 15 minutes, checking for doneness because cooking time will vary depending on the thickness of the slices. Flip and bake for an additional 10 minutes.
Option: Serve with a side of sour cream and chive for a little indulgent delight!