These chips have all the crunch of regular potato chips without all the fat. Plus, sweet potatoes are a great source of Vitamin A and antioxidants—so go ahead and dig in!
INGREDIENTS (serves 4):
- 1 pound sweet potatoes
- 1 tablespoon Canola oil
- ¼ teaspoon Kosher Salt
- Preheat oven to 400° F. Lightly coat a baking sheet with nonstick cooking spray.
- Using a mandolin, slice washed sweet potatoes into very thin slices.
- In a large bowl, toss potato with canola oil, and salt, to coat the chips lightly. Lay the slices in a single layer in the prepared baking sheet.
- Bake for 15 minutes. Turn over each chip and bake for 5 minutes more. Chips should be crisp. If not, bake up to 3 more minutes, checking every minute so the chips won’t burn. Let cool before serving.
THE F-FACTOR DIET NUTRITIONAL CONTENT FOR JOURNALING: 14g carbohydrate, 2g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING (serves 4): 87 calories, 1g protein, 14g carb, 2g fiber, 12g net carb, 1g sugar, 2g fat, 18.3mg sodium