Wednesday, April 10, 2013

Sweet Potato Crisps

This recipe gives you all the crunchy saltiness of barbecue potato chips, but without the unwanted ingredients. Sweet potatoes are a healthier option than white potatoes, and baking these chips reduces a whole lot of fat versus traditional fried potato chips.

  • 1 sweet potato
  • 2 tsp. olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon brown sugar
  • Dash cayenne pepper
  • Kosher or sea salt
Heat oven to 375°. Slice the potato into thin chips. Place in a large bowl and add the remaining ingredients. Toss until well coated. Place the chips in a single layer on baking sheet. You will probably need to do more than one batch.
Bake each batch for about 12 minutes (until the chips are dry to the touch). The edges of the chips will curl up. Let cool before serving. We served with Coco Loco Chicken Tenders.

This recipe was featured on our May menu.

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