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Sweet Potato Chips with Smoked Paprika

292 A Sweet Potato Chips Smoked Paprika.JPG
292 A Sweet Potato Chips Smoked Paprika.JPG

Sweet Potato Chips with Smoked Paprika

1.00

When looking for a healthy snack or way to garnish your next salad or soup, don’t underestimate the power of homemade veggie-chips! These are tossed with smoked paprika to give them a little depth and complexity, but by all means roasting them as is with a little salt is just as delicious!

Yield: 2 cups

Oven: 400ºF

Preparation time: 10 minutes

Cook Time: 30 minutes

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1 sweet potato, peeled and thinly sliced on a mandolin (approximately 1/8-inch thick rounds)

1 teaspoon smoked paprika

1 tablespoon vegetable oil

kosher salt, as desired

Method:

1.   Preheat oven to 400ºF.

2.   In a medium size bowl, toss prepared sweet potatoes, smoked paprika, vegetable oil and salt until evenly incorporated.

3.   On a baking sheet lined with a silpat or parchment paper, evenly space sweet potato rounds in a single layer.

4.   Place in preheated 400ºF oven and allow to roast flipping halfway through until golden in color and crispy, approximately 20 – 25 minutes. Note: they will continue to get crispy after they are removed from the oven.

5.   Chips can be eaten as is, adorned on a salad or soup, or even with a side of smoked paprika aioli.

6.   Before storing, make sure they are at room temperature.

 

Kitchen Note:  Chips will keep for up to 2 – 4 days when stored at room temperature in an airtight container.