This is another one from Real Moms Real Fit. I made these one day as a yummy between-meals snack.
- Sweet potatoes
- cooking spray
- olive oil or olive oil spray
I also added Kosher salt, because I’m a fan of sweet/salty.
I washed and peeled my sweet potatoes first. You don’t need to peel them if you don’t feel like it, but I felt like these particular potatoes needed it.
Preheat your oven to 375 degrees Fahrenheit.
And dump them into a bowl. Toss them with a little bit of olive oil (or olive oil spray).
Then, sprinkle on cinnamon.
Cover the bowl and shake it so everything is evenly-ish covered. My bowls unfortunately don’t have lids, so I was stuck with holding on the cling-wrap for dear life as I shook it up. Stirring won’t really work.
Spray your baking sheet with cooking spray if you feel like it. I felt like the olive oil would work well enough, so I didn’t. Line up all the potato slices, without overlapping them.This is where I sprinkled on my Kosher salt.
Sommer says to bake them for 25-30 minutes. I think what I did was bake them for about 20 minute on one side…
Then flip them and bake for 15ish more minutes.
And enjoy! They may not be gorgeous, but they sure do taste good!
These are a pretty quick project, and would be great to do with kids (especially if you actually have bowls with lids). With the Kosher salt addition, these “chips” provide a really satisfying sweet/savory flavor which is often what I want when I feel like a little nosh.
They’re really best eaten right away, so make them when you have someone to share them with, or just use one small potato if you’re alone.