| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 35 chips |
Ingredients
- 2 sweet potatoes (long and thin)
- 1/2 cup canola oil
- Kosher salt
Instructions
- Peel sweet potatoes and slice into thin rounds. Heat oil in a shallow pan. Place enough chips to cover the bottom of the pan. Be sure to keep the flame low enough so as not to burn the oil, but high enough as to not let the oil cool down. Turn chips once or twice, being sure to brown on both sides. Remove from oil and place on a paper towel to remove excess oil. Lightly salt and serve.
Nutrition Facts
| Serving Size | 1 of 35 servings |
| Calories | 34 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 25 mg |
Reviews
I loved them! However, I spiced them up a bit by add parmarsen, kosher salt, garlic powder and onion powder. I mixed all spices together and sprinkled on top. We dipped them in ranch dressing. Super yummy