Side Pannel
SALT & VINEGAR SWEET POTATO CHIPS

- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Serves: 3-4 Serving
SALT & VINEGAR SWEET POTATO CHIPS
- Recipe Submitted by Parfait on 10/18/2014
Category: Appetizers, Side Dishes, Snacks, Potatoes
Ingredients List
- 2-3 medium-large sweet potatoes
- â…“ cup malt vinegar
- 3 teaspoons coarse sea salt (or 2 teaspoons fine grain sea salt)
Directions
1. Preheat oven to 375. Scrub sweet potatoes and pat dry. line a large baking sheet with nonstick foil and spray generously with cooking spray.
2. Thinly slice sweet potatoes into round discs. You can use a mandolin slicer if you have one, I did not, so I used a really sharp knife and that worked great. Place all of the potato discs in a large plastic zip lock bag. Add malt vinegar, seal, and shake to coat the potatoes. Allow to rest at room temperature 10-15 minutes.
3. Drain the bag and place all of the potato discs in a single layer on prepared baking sheet. Sprinkle with half of the sea salt and spray generously with cooking spray. Bake 15-20 minutes. Use a thin spatula to flip the potato discs over. Sprinkle with remaining sea salt. Bake another 15-20 minutes until chips are crispy. Remove and allow to cool completely. Store in airtight container at room temperature. Enjoy!
2. Thinly slice sweet potatoes into round discs. You can use a mandolin slicer if you have one, I did not, so I used a really sharp knife and that worked great. Place all of the potato discs in a large plastic zip lock bag. Add malt vinegar, seal, and shake to coat the potatoes. Allow to rest at room temperature 10-15 minutes.
3. Drain the bag and place all of the potato discs in a single layer on prepared baking sheet. Sprinkle with half of the sea salt and spray generously with cooking spray. Bake 15-20 minutes. Use a thin spatula to flip the potato discs over. Sprinkle with remaining sea salt. Bake another 15-20 minutes until chips are crispy. Remove and allow to cool completely. Store in airtight container at room temperature. Enjoy!
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