Eat your sweet potatoes! They’re tasty (and sweet). They make a perfect side dish for almost any meal: breakfast, lunch or dinner. They’re good snacks, too. Plus they’re nutritious with loads of vitamin A, complex carbs, protein and so on.
This oven-baked sweet potato chip recipe is really easy to make. It’s delicious and has vibrant and inviting colors, which adds to their overall appeal. Unfortunately, we only had the chance to sample a few from this batch. You see, I accidentally dropped the tray on the floor! Ughhh! According to Murphy’s Law, the buttered side of the bread always hits the ground first. Well, in my case, the sweet potatoes made it first. I’m not that clumsy normally. I just don’t know what really happened to me that day, At least Clarence loved the extra treat he got for dinner that day.
Oven-baked Sweet Potato Chips
4 longish sweet potatoes in mixed colors (mine were orange and yellow)
Freshly ground black pepper
1 tbsp canola oil
1-2 tbsp potato flour
Cayenne pepper (optional)
Sprinkle of lemon juice (optional)
Pre-heat oven to 450F.
Peel sweet potatoes and cut into long strips or chips. Add to a bowl and toss with salt, pepper and oil. Dust chips with flour. Place chips sparsely on a tray that has been greased or lined with parchment paper. Transfer to oven and bake for about 10 minutes. Carefully turn chips over and bake an additional 15 minutes or until chips have shriveled up a bit and become browned.
Serve hot but be careful: these things can quickly get out of hand and hit the floor!