Baked Sweet Potato Chips

Recipe submitted by: Amy Pickett
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Crunchy, salty, smoky, sweet . . . the perfect snack with no guilt.

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1 large sweet potato, washed
1-2 tbsp. extra-virgin olive oil
2 tsp. pimenton (optional)
Sea salt


  1. Preheat oven to 375 F. Line two baking sheets with foil and spray with nonstick pan spray.
  2. Peel sweet potato. Use peeler to make thin strips of sweet potato, peeling lengthwise and rotating the potato to keep the strips as wide as possible. Divide strips and place on prepared sheets.
  3. Drizzle each pile of sweet potato strips with olive oil and toss to coat. Spread out in a single layer. Sprinkle sweet potato strips with pimenton, if using, and sea salt. Bake at 375 F for approximately 12 to 15 minutes, checking frequently, until golden brown. Remove strips that darken before the others to a plate and return pan to oven. Chips will crisp up as they cool.
  4. Let cool on pans. Store in an air-tight container at room temperature.

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