Baked Sweet Potato Chips South Beach Diet Phase 2 Recipes

THE REALTOR'S BAKED SWEET POTATO CHIPS

Steps:

• Preheat oven to 350.
• Peel the sweet potato and slice it with a vegetable peeler into thin strips.
• Lay them out on a parchment lined tray. Keep them seperate and not touching in a single layer.
• Spray them lightly with olive oil.
• Sprinkle with sea salt and pepper.
• Bake them about 20 minutes or until browned and crispy. Turn the tray about halfway through.
• Keep your eye on them and adjust the cooking time to acheive the desired crispy texture.
• Cool slightly and enjoy!

BAKED SWEET POTATO CHIPS

Steps:

• Cut potatoes into 1/8-in. slices; spray both sides of slices with cooking spray. In a large bowl, combine seasonings. Add the potatoes; toss gently to coat. , Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 400° for 20-25 minutes or until potatoes are golden brown and tender, turning several times

BAKED SWEET POTATO CHIPS

Steps:

• Combine all ingredients in a mixing bowl.
• Layer potatoes in a baking dish coated with nonstick cooking spray (nonfat).
• Add any remaining liquid from bowl and cover dish with foil and bake at 350 degrees F for 30-35 minutes.

BAKED HOMEMADE SWEET POTATO CHIPS

Steps:

• Pre-heat oven to 450 degrees F.
• Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
• Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
• Brush both sides of sliced sweet potatoes with olive oil.
• Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
• Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

OVEN BAKED SWEET POTATO CHIPS

Steps:

• Heat oven to 200°F with two racks.
• Line two baking pans with parchment paper, and set aside.
• Slice potato crosswise, as thin as possible.
• Arrange the slices on the prepared sheets, and keep them from touching as much as possible.
• Sprinkle lightly with salt and pepper.
• Cook for 50 minutes.
• Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.
• Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.
• Transfer to cooling racks, and cool chips on baking sheets.
• (Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.