Simple Crispy Sweet Potato Chips

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 lb sweet potatoes
  • 1 Tbsp Canola oil
  • ¼ tsp Kosher Salt

PREPARATIONS: 

  1. Preheat oven to 400° F.  Lightly coat a baking sheet with nonstick cooking spray.
  2. Using a mandolin, slice washed sweet potatoes into very thin slices.
  3. 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.
  4. 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

NUTRITIONAL CONTENT PER SERVING
Serves 4 – This is a Step 2 Approved Recipe. 

  • FOR JOURNALING ON THE F-FACTOR DIET: 14g carbohydrate, 2g fiber
  • ACTUAL NUTRITIONAL CONTENT PER SERVING: 87 calories, 1g protein, 14 g carb, 2g fiber, 12g net carb, 1g sugar, 2g fat, 18mg sodium