My husband doesn’t like sweet potatoes.
Sweet potatoes aren’t my favorite, but I’ll eat them.
We both love these!
I think I’ve had these almost everyday this week. Sweet potato crisps with grilled chicken for lunch, as a side with spicy chipotle pork tenderloin, and a midnight snack. They are just tasty.
Toss with olive oil and season with salt and pepper, then lay it out on your baking sheet.
Bake. And then you are done!
Sweet Potato Crisps
by Flippin’ Delicious
Cook Time: 15-20 minutes
- 1 sweet potato
- 2-3 Tbs. olive oil
Preheat the oven to 400F.
Peel the sweet potato and then slice very thinly. If you have a mandolin, this is the time to use it. (Crinkly blade is a bonus!)
Toss the sweet potato slices in olive oil and season to taste with salt and pepper. I like lots of salt and pepper!
Lay in a single layer on a baking stone or foil on top of a cookie sheet. Don’t over-crowd them, that will prevent them crisping.
Bake until the sweet potatoes are nice and crisp. Start checking after 15 minutes, and check every 2-3 minutes after that. The thinner the sweet potato slices the quicker they will finish.
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