Sweet Potato Crisps
Ingredients
1 large sweet potato (or 2 small)
3 T extra virgin olive oil
Ground black pepper
Directions
- Preheat oven to 375 F.
- Peel the sweet potato and cut about ½ inch off each end.
- Slice potato into ½ inch wide sections, about 4-6 "slabs" depending on
the size of your potato.
- Slice each section into very thin ribbons using a vegetable
peeler or mandolin slicer. You will have a little chunk leftover from where you
hold the potato. (See note)
- Spread ribbons of potato onto two cookie sheets. Drizzle with olive
oil, sprinkle with pepper and toss well. Spread ribbons into a single layer.
- Bake for 20-25 minutes total, tossing with a spatula after 15
minutes then every 3-5 minutes thereafter. Be sure to spread the potato
out again after each tossing. Once you get close to the 20 minute mark, they
will start to crisp quickly and you’ll want to watch them closely and toss often. Really, it's worth the 10 minutes of effort!
- Dig in. Try dipping in a little sriracha spiced hummus, or for a
treat try this delicious dip: 1/3 c veganaise, 5 dashes sriracha, ½
tsp cumin, ½ tsp paprika. Stir.
Notes
-This is veganaise.
-Throw your extra sweet
potato in the microwave or steam it on the stovetop. Mash it into your oatmeal
the next morning for a little fiber boost.
-Spice up your crisps by
sprinkling with garlic powder, cumin and cayenne pepper before baking!
-Try this same recipe with
carrots, parsnip, or beets. Cooking times may vary.
