This is another one from Real Moms Real Fit. I made these one day as a yummy between-meals snack.

You’ll need:

• Sweet potatoes
• cooking spray
• olive oil or olive oil spray
• cinnamon

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.

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Then, slice your potatoes into 1/4-1/2″ thick slices.

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And dump them into a bowl. Toss them with a little bit of olive oil (or olive oil spray).

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Then, sprinkle on cinnamon.

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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.

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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.

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Sommer says to bake them for 25-30 minutes. I think what I did was bake them for about 20 minute on one side…

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Then flip them and bake for 15ish more minutes.

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And enjoy! They may not be gorgeous, but they sure do taste good!

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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.