Sweet potato chips
There is a disclaimer to this recipe! It is natural that some of the pieces will be soft and some crunchy. Try to peel them all around the same size and not to overlap them too much. If you let them cool, most of them will harden. Don’t be frustrated if they come out mushy because they are still cooked through and delicious.
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Ingredients:
- 3 sweet potatoes
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons salt pink Himalayan
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon zaatar spice blend
Directions:
- Preheat oven to 375°F. Prepare 2 large baking sheet pans with parchment paper.
- Peel the sweet potato and keep peeling until you can’t anymore, so you have lots of thin strips of potatoes. Place on parchment paper and add the rest of the ingredients.
- Bake for 45 minutes.
- Let cool before touching.
Notes & Tips:
Feel free to put the mushy ones into a salad, soup or keep them in the oven for a bit longer.
