I love it when I can find a snack that is healthy and nutritious. My weakness is salty and crunchy. Whenever I go to a Mexican restaurant, I can fill up on at least three baskets of chips and salsa. So I decided to come up with a healthy snack I can make anytime. Sweet potato chips are a great source of beta carotene, fiber as well as vitamins A and C. They’re easy to make and kids love them.
When making sweet potato chips, make sure you use a good peeler. It sometimes takes some effort to get good slices of sweet potatoes for your chips if you don’t have a sharp peeler. You want the chips very thin so they come out crispy.
INGREDIENTS
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1 large sweet potato
2-3 tablespoons of olive oil
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Salt and pepper
Parmesan cheese (optional)
Cayenne pepper (optional)
INSTRUCTIONS
1. Preheat oven to 350ºF.
2. Peel the thick skin off the sweet potato, then keep peeling the whole potato until you can’t peel anymore.
3. Line a baking sheet with parchment paper or foil.
4. Drizzle with olive oil as well as some salt and pepper, then mix with your hands. Add cayenne.
5. Arrange the sweet potatoes in a single layer on the sheet. If there’s not enough room you can make two batches.
6. Bake for about 20 minutes, or until the edges start to brown and the chips are crispy.
7. Sprinkle with Parmesan cheese.
So next time you’re in the mood for a crunchy, salty snack, try these sweet potato chips. I know you’ll love them and so will your kids.
Stay safe and eat great Canton.
