Spicy Sweet Potato Chips

I love sweet potatoes but often it is during the holidays cloaked with terrible butter, sugar, and marshmallows. This recipe provides an easy way to make spicy and sweet potatoes chips, and makes two servings, so it is an excellent side dish for two people. I served it with ocean perch fish. I’d share the recipe for the fish but believe it needs to be tweaked, as I felt the flavor was not bold enough…so, enjoy the potatoes, which are also perfect for a snack.

Ingredients

2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon chile pepper flakes
1 teaspoon black pepper
12 ounces sweet potatoes, peeled and sliced into chips (about 2 sweet potatoes)

Preparation

  • Preheat an oven to 350°F.
  • Put the olive oil, sea salt, chile flakes and black pepper into a roasting pan or shallow cooking sheet. Add the sweet potato slices and turn them to coat in the seasoned oil. Do not layer the chips on top of each other. If you do, the chips will not get crispy.
  • Roast in the oven for 20 to 30 minutes, depending on the thickness of the chips. Serve immediately.

Servings:  2 servings.
Calories: About 200 per serving.

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