The names "sweet potato" and "yam" are often used interchangeably in the U.S.
Sweet potato chips pack a nutritional punch -- a serving of sweet potatoes contains about twice the recommended daily allowance of vitamin A and nearly half the RDA of vitamin C. However, sweet potato chips tend to be deep fried, adding unnecessary fat to an otherwise nutritious snack. As long as you can use a knife and an oven, you can make your own baked sweet potato chips -- and baking instead of frying reduces the fat content to almost zero grams.
Instructions
1. Preheat your oven to 400 F.
2. Wash the sweet potatoes and peel them if you desire -- you can also leave the skins on. Use a knife or mandoline to slice the potatoes into rounds 1/8-inch thick or less. Alternatively, cut a potato in half in the short direction and pull a wide vegetable peeler along the cut surface to peel off thin slices.
3. Place the potato slices in the bowl, sprinkle 1/4 tsp. salt over them and add enough cold water to cover the potatoes. Let the slices sit for 30 minutes.
4. Drain the potato slices and place them on a layer of paper towels. Use more paper towels to blot the slices dry.
5. Line a baking sheet with aluminum foil and spread the potato slices on it in a single layer -- use multiple baking sheets if you have too many slices to fit on the sheet. Spray the slices with olive oil or butter-flavored nonstick spray. Turn the slices over and spray the other side as well.
6. Place the baking sheet in the oven and bake for 11 minutes. Remove the baking sheet from the oven, flip the potato slices over and return to the oven to bake 11 more minutes. Remove the chips from the oven and check whether they are golden-brown and have crisp edges; if not, bake 2 to 3 more minutes.
7. Remove the chips from the oven and sprinkle with salt and any other seasonings you want, such as pepper, garlic powder, paprika, chili powder or cinnamon and sugar.
Tags: potato slices, baking sheet, from oven, minutes Remove, potato chips
