Ingredients:
- 2 organic sweet potatoes (~150 g each)
- 2 tbs olive oil
- 1/4 tsp sea salt (optional)
Directions:
- Preheat oven to 250 degrees F and position oven rack in the center of the oven.
- Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way.
- Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt.
- Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. Rotate for more even cooking.
- Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.
Vegan/Veg/GF/DF/Paleo
Borrowed from MinimalistBaker
