Sweet Potato Chips
interstitial cystitis
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This is a really old recipe and I’m not sure why it wasn’t already up here somewhere. These mildly-flavored chips are quick and easy, but you do have to keep an eye on them to be sure they don’t get too crispy (i.e., burn…). You can also make these in a dehydrator if you have one, but it takes way longer!
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Seasoned Sweet Potato Chips
interstitial cystitis
Ingredients
- 2 medium sweet potato thin-sliced
- 1 1/2 tablespoons coconut oil
- 1/2 tablespoon dried thyme
- 1 clove garlic minced
- 1/4 teaspoon ground black pepper omit for AIP
Equipment
Instructions
- Preheat the oven to 400F.
- Toss all ingredients in a large bowl until the sweet potatoes are coated.
- Bake in a single layer on a large cookie sheet until beginning to brown around the edges, about 10-15 minutes.
- Flip the chips over and bake another 5-15 minutes (checking on them every 5) and remove them from the oven when lightly browned.
Nutrition
Calories: 114kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 38mg | Potassium: 237mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9300IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 2.7mg
These chips are great! The seasoning is just right. I used avocado oil just because it was handy. Wonderful!
Awesome! I’m so glad you liked them.
Enjoyed the crisps, thanks for the recipe