I’ve been making sweet potatoes for my two adorable dogs lately and decided to finally purchase a mandolin thinking I could get a crispier chip. Well, I learned that this really does yield a nice crunchy chip but I didn’t like the particular mandolin and returned it. I’ll probably buy a different one sometime in the future, so I went back to my old-fashioned sweet potato slicing method and used a knife. The key here is to get them super thin and not use parchment paper. I have two really old baking sheets that I’ve had for at least 20 years and they’re perfect for roasting veggies or chips like this. Use the sharpest knife you have, or a veggie peeler, and slice super thin. I don’t really mind the meatier ones but use the tool of your choice, and by all means, use your mandolin if you have one. I’m also always looking for different ways to incorporate turmeric into my diet and it works beautifully with sweet potatoes here, along with cayenne and paprika. They’re quick and easy to make for an appetizer or snack, and really tasty warmed up the next day as they get a little chewy. You can set your oven to 200 and let them slowly warm up. This was my breakfast the other day along with a smoothie! Here are some wonderful nutritional benefits of the lovely sweet potato and please comment below if you give these a try.
- Rich with antioxidants such as beta-carotene, vitamins C, D, & E
- They contain minerals such as manganese and iron and are also high in potassium and B vitamins
- One of the best anti-cancer fighting foods
- Regulate blood sugar and easy to digest
- Anti-inflammatory properties
- Babies love them!
- 1 pound sweet potatoes
- 2-3 Tbls olive oil
- 1 tsp paprika
- 1 tsp turmeric
- ⅛ - ¼ tsp cayenne
- ½ tsp salt
- Preheat oven to 325°F
- Combine the paprika, turmeric, cayenne, and salt in a small bowl and set aside.
- Lightly grease 2 large baking sheets.
- Wash and dry the potatoes and slice thinly with a knife, mandolin, or veggie peeler, and transfer to a large bowl.
- Add the olive oil and toss to coat, start with 2 tablespoons, then add more if needed.
- Sprinkle in the spice mixture and toss to evenly coat all the potatoes evenly.
- Layout in a single layer on the baking sheets and bake for 7-10 minutes. Flip and return to the oven for another 7-10 minutes. At this point, I may flip a few more times and rotate the pans. Cooking time really depends on the thickness of the potatoes. Keep a close eye on them and turn the oven down if it looks like they're cooking too fast or burning. If using a mandolin, cooking time will be quicker, so check after 5 minutes.
- Remove from oven and sprinkle with coarse sea salt.
- Enjoy!