Equally delightful for both our salty and our sweet fans, these sweet potato chips give you the crunch you crave, the sweetness you savor and then the chili powder gives it just enough of a kick in the pants to make you slowwww downnnnn.  It can be hard to take your paws off this simple, delicious snack, but you won’t have to worry about that too much since sweet potatoes are literally packed with nutrients.  It doesn’t get much better than this!

Baked Sweet Potato Chips

• 1 medium sweet potato
• 1 teaspoon chili powder
• ½ teaspoon sea salt
• zest of 1 lime (optional)

Directions

Preheat oven to 350 F

Slice the sweet potatoes into a chip shape, as uniformly as possible. I use a mandolin and cut them on the widest setting making them all 3cm.

Drizzle the sliced sweet potatoes with olive oil, chili powder, salt and lime zest them toss well to combine—don’t be afraid to get your hands dirty.

Spread them out evenly on a baking pan, making sure that no potatoes are overlapping at all. You might need 2 trays, if so, switch racks half way through baking.

Cook for 20 minutes, keeping a good eye on them toward the end. You’ll know they are done when some start to brown up. You want them to be crispy, but never burned.

Quinn Asteak is a featured In The Kitchen contributor and an holistic-health coach/ cooking teacher teaching people to have fun in the kitchen! For more about her click here for her full bio and all of her articles!