White Sweet Potato Crisps

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God bless potato chips.  Last weekend I used some sweet potatoes to make these fun and fresh “chips” to snack on during a rainy afternoon movie.  They were super easy to make and we have already bought more white sweet potatoes to make them again.

What you’ll need:

  • 1.5 pounds of white sweet potatoes
  • quarter cup of fresh cilantro
  • 3 tablespoons of olive oil
  • salt and pepper to taste
  • favorite dip (Evan used ketchup and I used hummus)

white sweet potato collage

Preheat oven to 400 degrees.  Wash and peel sweet potatoes, cutting off the ends. Slice potatoes into 3/8″ coins and set aside into a bowl.  Add olive oil and toss until all pieces are coated with oil.

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Then place on a baking sheet in a single layer (hint: warm up the baking sheet before placing sweet potatoes on to improve crispiness and keep the potato rounds from sticking).  Sprinkle salt and pepper as desired.  Place in oven for 16 minutes, then take out of oven and flip disks over.  Heat for another 16 minutes then remove from oven and baking sheet.  Garnish with chopped cilantro and enjoy with your favorite dip.

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{During the last ten minutes of baking, I consolidated the crisps to one side of the baking sheet and added broccoli (coated in olive oil and salt like the crisps) –  a highly recommended and colorful addition to the snack.}

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