'Sweet' Sweet Potato Chips

This weekend, as I wandered through the food store, I came across a beautiful array of sweet potatoes…How could I resist?  I picked up a few large taters and headed home to make a new ‘chip’ creation.  These chips are the perfect nibble for an afternoon snack dipped into guacamole, Don Sabrosa Salsa and Greek yogurt or crushed atop a green salad for lunch…either way, they’re quite delish and I’m sure your taste buds will thank you when you’re reaching for these chippers and not a bag of Lay’s…

Ingredients

• 4 large sweet potatoes
• Grapeseed oil, to coat
• 1 tsp. O California White Balsamic Vinegar
• 1/4 tsp. cinnamon
• 1/2 tsp. lemon juice (freshly squeezed)
• 2 Tbsp. ground flax seeds
• 1/4 tsp. sea salt
• Pinch of black pepper

Directions

• Preheat oven to 350 degrees.
• Wash and scrub sweet potatoes.  Pat dry.
• Slice sweet potatoes using a mandoline slicer or sharp knife into ‘chips.’
• Combine all ingredients in a large mixing bowl; gently toss to coat all sweet potato ‘chips’.
• Spread chips onto baking mats and bake one tray at a time for 25-30 minutes or until crispy.
• Enjoy!

Tagged as: balsamic vinegar, cinnamon, Don Sabrosa, Don Sabrosa salsa, flax seeds, grapeseed oil, lemon juice, O California, pepper, sea salt, sweet potatoes, white balsamic