These sweet potato chips are healthy and baked with cinnamon and just a hint of nutmeg. Simple to make and impressive to serve. Try them with a little smoky chipotle dip for something extra yummy!
- 1 small (8 ounces) sweet potato, peeled and thinly sliced on a mandoline 1/8 inch thick
- 3 tablespoon(s) extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1/4 tsp cinnamon
- 1 dash nutmeg
Preheat the oven to 275 degrees F. Set a rack on each of 2 baking sheets. In a bowl, toss the sweet potato slices with the oil and season with cinnamon, nutmeg, salt and pepper; make sure each slice is coated with oil. Arrange the slices in a single layer on the racks. Bake for 45 to 50 minutes, rotating the sheets halfway through baking, until the chips are deeply golden. The chips will crisp as they cool.
You’d better use a mandolin to evenly slice the potatoes.