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2 servings, 1 cup each
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This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source.
The sweet potato should be evenly shaped so the chips will be similar in size. It should have smooth, bright, uniform colored skin and be free from blemishes.
The sweet potato has been called a "superfood," since it is a good source of both fiber and potassium, and high in both vitamins A and C.
Making chips from a sweet potato is a tasty twist on regular potato chips. Plus, baking the chips instead of frying them results in a delicious low-fat chip that's both a good source of fiber and an excellent source of vitamin A from the sweet potato.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I added salt and liked them best without the cheese.
I just tried this recipe and they burned after the first 9 minutes. Maybe I cut them too thin. I might try it again, but cut the slices thicker or lower the oven temperature.
Want to make these and think they will get crisp if they are cut thin enough. Do you keep the skin on or remove it?