Description
Baked Sweet Potato Chips – Healthy gluten free, crisps, whole read sweet potatoes. Great for snacking. Made with 4 simple ingredients.
Ingredients
Units Scale
For Sweet Potato Chips
- 3 medium sweet potatoes (thinly sliced)
- 3 1/2 Tablespoons extra virgin olive oil + more for brushing
- salt
- pepper (if desired)
Homemade Lemony Dill Dip
- 1/4 cup homemade mayonnaise
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoon dill weed
Instructions
- Rinse and scrub sweet potatoes. Thoroughly dry before proceeding.
- Meanwhile, preheat the oven to 350°.
- Thinly slice potatoes. (The best methods are either a food processor with a slicing blade or a mandoline.) You want the potatoes to cook evenly, so be sure to make them as uniform as possible while slicing.
- In a medium bowl, combine olive oil and sweet potatoes. Stir to combine and coat evenly.
- Line 2 baking sheets with parchment paper. Very lightly brush the parchment with olive oil.
- Arrange sweet potato slices evenly on baking sheets. Sprinkle generously with salt and pepper (if desired). Bake 20 minutes. Flip sweet potatoes and rotate pans. Bake another 15 to 20 minutes or until desired crispness.
- Remove and cool on paper towels. Repeat with any remaining sweet potato slices.
- Store in an airtight container. Will last for up to a week.
For Dip
- Combine mayonnaise, lemon, and dip. Whisk together.
- Serve with potato chips. Refrigerate any leftovers.
Notes
Make sure to rinse and thoroughly dry the potatoes before cutting.
To cut sweet potatoes as uniform as possible for baking I recommend using a food processor with slicer or a mandoline slicer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
