Makes 4 servings Though there is no replicating the crisp perfection of a fried potato chip, baked sweet potatoes offer indulgence that we can feel good about. These are best right out of the oven and are great on their own or served with a dip or layered as nachos.
- 4 sweet potatoes, sliced thinly on a mandolin
- 3 tablespoons olive oil
- 1/2 teaspoon coarse sea salt
- Preheat the oven to 250°F.
- In a bowl, combine potatoes, oil, and salt, and toss to combine. Lay the potatoes in a single layer on a baking sheet (use more than one if needed). Bake until the potatoes are crisp and golden brown, about 2 hours, flipping occasionally to ensure even crisping.
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