Spicy Sweet Potato Chips
Introduction
You'll never believe these sweet and crunchy chips were made in the microwave. They'll become your new favorite savory snack.
Ingredients
1 sweet potato
pinch chili powder
pinch salt
I prefer to use free-flowing salt, which is finer than table salt. If you don't have any, place regular salt in a clean coffee grinder and pulse until it is powdery.
pinch chili powder
pinch salt
I prefer to use free-flowing salt, which is finer than table salt. If you don't have any, place regular salt in a clean coffee grinder and pulse until it is powdery.
Directions
Use a knife, the slicing blade of a food processor, or a mandoline to cut the sweet potato into 1/16 inch slices.
Place the slices onto paper towels and pat dry.
Place a sheet of parchment atop a microwave-safe plate. Layer the potatoes on the plate, taking care not to let them overlap.
Mist the potatoes with cooking spray, then sprinkle the chili powder and salt over the potatoes.
Microwave on high for five minutes. Let the potatoes rest for one minute, then cook for another four minutes. Remove any chips that are light brown and cook the remaining chips, if necessary, for one more minute.
Repeat with the remaining potato slices, using more parchment. Cool completely before storing in an airtight container.
OVEN INSTRUCTIONS: Bake for 20-30 minutes (or until they reach the desired crispiness) at 450 degrees F on a baking sheet lined with parchment or atop a wire rack.
Place the slices onto paper towels and pat dry.
Place a sheet of parchment atop a microwave-safe plate. Layer the potatoes on the plate, taking care not to let them overlap.
Mist the potatoes with cooking spray, then sprinkle the chili powder and salt over the potatoes.
Microwave on high for five minutes. Let the potatoes rest for one minute, then cook for another four minutes. Remove any chips that are light brown and cook the remaining chips, if necessary, for one more minute.
Repeat with the remaining potato slices, using more parchment. Cool completely before storing in an airtight container.
OVEN INSTRUCTIONS: Bake for 20-30 minutes (or until they reach the desired crispiness) at 450 degrees F on a baking sheet lined with parchment or atop a wire rack.
Number of Servings: 4
Related Recipes
-
Clementine Pumpkins
-
Low-Fat Eggplant Parmesan
-
World's Best Spinach and Artichoke Dip
-
No Flour Peanut Butter Cookies (Gluten-free)
-
Mini Taco Cups
-
Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans
-
Mandarin Ginger Tofu
-
Date Loaf
-
Mint Chocolate Chip-Oat Cookies
-
Cheddar-Stuffed Black Bean and Mushroom Burgers