A delicious, nutrient-dense alternative to regular chips—rich in beta-carotene, fiber, and natural sweetness!
Ingredients (Serves 2–3):
1 very large sweet potato (about 12–14 oz), scrubbed and thinly sliced (1/8-inch thickness recommended)
3 tablespoons extra virgin olive oil
1 teaspoon garlic powder (if on a SIBO diet, substitute with Italian seasoning)
1/3 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper
Instructions:
Preheat your oven to 425°F.
Slice sweet potato into thin, uniform chips—aim for ~1/8 inch thick for best crispiness.
In a bowl, toss slices with olive oil, garlic powder, salt, and black pepper until evenly coated.
Arrange chips in a single layer on a parchment-lined baking sheet—avoid overlapping for even cooking.
Bake for 15–20 minutes, flipping halfway through.
Check frequently after the 12-minute mark—edges can brown quickly!
Remove once golden and crisp. Enjoy!
