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Now I know that you get hungry at work. I know because there are a million unhealthy snacks at my workplace on our snack table, and I’m sure you have that devil community dessert spot of your own. We’re friends right? And friends have got to stick together. So I’ve got a recipe for you that’ll help you steer clear from that gluttonous wasteland.
I’m being a little harsh. Donuts are the greatest. But sometimes, enough is enough. That’s why there’s this recipe for Sweet Potato chips — when you feel like something a little more crunchy and a little more savory.
This is just proof I’m going mandolin crazy over here. Expect more sliced veggie recipes to come!
What you’ll need: Sweet potatoes (1-2 should suffice), olive oil, rosemary, and thyme.
- Preheat oven to 375 degrees.
- Cut up your sweet potatoes into 1/4 inch slices (I used my mandolin to do this).
- Do this next step in batches. Take sweet potato slices and place in a bowl. Drizzle with olive oil, and make sure they’re coated nicely. Then season with rosemary and thyme.
- Repeat until all your slices are coated in olive oil and seasoned.
- Place your sweet potato slices on a rack on top of a baking sheet. Place in oven for 20 – 30 minutes, depending on how crispy you want them.
My first go at this chip recipe resulted in some pretty crispy chips, with some tasting a little burnt. I kept them in for about 30 minutes so my suggestion is to aim for 25 – 27 minutes.
Enjoy! It is summer, after all, so look out for zucchini chips next! If you have any favorite mandolin recipes, please share them in the comments!