Sweet Potato Chips with Smoked Paprika
Sweet Potato Chips with Smoked Paprika
When looking for a healthy snack or way to garnish your next salad or soup, don’t underestimate the power of homemade veggie-chips! These are tossed with smoked paprika to give them a little depth and complexity, but by all means roasting them as is with a little salt is just as delicious!
Yield: 2 cups
Oven: 400ºF
Preparation time: 10 minutes
Cook Time: 30 minutes
1 sweet potato, peeled and thinly sliced on a mandolin (approximately 1/8-inch thick rounds)
1 teaspoon smoked paprika
1 tablespoon vegetable oil
kosher salt, as desired
Method:
1. Preheat oven to 400ºF.
2. In a medium size bowl, toss prepared sweet potatoes, smoked paprika, vegetable oil and salt until evenly incorporated.
3. On a baking sheet lined with a silpat or parchment paper, evenly space sweet potato rounds in a single layer.
4. Place in preheated 400ºF oven and allow to roast flipping halfway through until golden in color and crispy, approximately 20 – 25 minutes. Note: they will continue to get crispy after they are removed from the oven.
5. Chips can be eaten as is, adorned on a salad or soup, or even with a side of smoked paprika aioli.
6. Before storing, make sure they are at room temperature.
Kitchen Note: Chips will keep for up to 2 – 4 days when stored at room temperature in an airtight container.