Baked Sweet Potato Chips
bonCook products used: Mandoline, Santoku Chef Knife, Perforated Baking Sheet, Bonmat, FRENCH PANTRY EVOO, FRENCH PANTRY Truffle Salt
Ingredients
2 medium sweet potatoes
1 Tablespoon FRENCH PANTRY EVOO (Olive Oil)
1/4 teaspoon FRENCH PANTRY Truffle Salt + more if needed
Instructions
Preheat the oven to 275 degrees F.
Place a Bonmat on the Perforated Baking Sheet.
Wash sweet potatoes and slice thinly with a Mandoline slicer or sharp knife. No need to peel the potatoes.
Place potato slices in the Stainless Mixing Bowl with oil and the Truffle Salt. Start with 1/2 tablespoon of oil and add more if needed. You want the sweet potato slices lightly coated.
Toss to combine until all slices are lightly coated.
Set slices in a single layer on the Bonmat and bake for 35-40 minutes, rotating the pan every 15 minutes and watching them carefully as some night start to brown faster than others.
Chips are done when they are golden in color and crisp.
* It's fun to make your own chips and these are addicting and have only 3 ingredients! The Mandoline makes slicing the sweet potatoes so much easier and sliced evenly but can be done with a knife as well. Serve with your favorite dip, hummus or guacamole.
Download the printable recipe here.
