Recipe courtesy of Jil La Marca
and
Bonnie Stoilkovich
Sweet Potato Chips
- Level: Intermediate
- Yield: 35 chips
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 34
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 25
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
2 sweet potatoes (long and thin)
1/2 cup canola oil
Kosher salt
Directions
- Peel sweet potatoes and slice into thin rounds. Heat oil in a shallow pan. Place enough chips to cover the bottom of the pan. Be sure to keep the flame low enough so as not to burn the oil, but high enough as to not let the oil cool down. Turn chips once or twice, being sure to brown on both sides. Remove from oil and place on a paper towel to remove excess oil. Lightly salt and serve.