This recipe from my cookbook, The Shredded Chef, and it’s a simple twist on the good old sweet potato.
These chips are quite tasty, and the convenience factor is great as well. They’re perfect for when you need quick, healthy carbs, and are a great on-the-go snack.
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2 medium sweet potatoes, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
Position one rack in the center and one in the lower position of the oven and preheat oven to 400ºF.
Place the sweet potatoes in a large bowl and drizzle extra-virgin olive oil over top, toss to coat well. Spread potatoes evenly over 2 baking sheets, sprinkle cinnamon over top, and place in oven.
Bake, flipping once half way through, until centers are soft and edges are slightly crispy, about 22 – 25 minutes. Sprinkle salt over top.
What You Get to Eat