Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Sweet Potato “Tortilla” Chips
INGREDIENTS
- sweet potato
- coconut oil
DIRECTIONS
· Preheat oven to 325
· Either using a knife or a mandolin (I have the handheld oxo mandolin and use the middle width) slice the sweet potato into thin slices
· Coat with oil
· Place in a single layer on a baking sheet (I use parchment paper)
· Bake for 40-45 minutes turning halfway through the cooking time
Notes:
- The thinner the slices are the greater the risk of burning, especially on the edges
- The more evenly coated with oil, the better (I put them in my hand and rubbed them to get a good coating)
- As you get to the 40 minute mark, check them regularly for burning
- If you wanted to make them crispier, you could end with a minute or two under the broiler but be careful if you use parchment paper
- You could also use olive oil or grapeseed oil to coat the slices.
Source:
Trial and error at home
