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!

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