Japanese Sweet Potato Chips
Ingredients
- 2 large Japanese sweet potatoes, sliced into 1/4-inch rounds
- olive oil
- salt
- pepper
Instructions
- Preheat oven to 375ยบ F. Line a baking sheet with parchment paper or a sil pat.
- Add sliced sweet potato rounds to a large bowl. Drizzle olive oil over the top, and then sprinkle with salt and pepper. Using clean hands, toss the rounds in the seasonings thouroughly, ensuring that both sides of the potato is coated in olive oil.
- Lay the rounds onto the prepared pan, spacing them evenly apart with approximately 2-inches between each round. It's critical that there's space between them so that air and heat can flow evenly. Otherwise, some will burn and others will be soft instead of crisp.
- Bake for approximately 15 minutes, then remove the pan from the oven and flip each potato onto it's other side. Return to the oven for another 15 minutes, or until very golden and getting crisp. Remove from oven and let cool for 5 mnutes before eating. Store in an airtight container in the fridge for up to a week. Enjoy!