Salt & Vinegar Sweet Potato Chips
Crispy salt and vinegar sweet potato chips with only 3 ingredients and no deep fryer!
Servings:4 servings
Ingredients
- 2-3 sweet potatoes
- ⅓ cup malt vinegar
- 3 teaspoons coarse sea salt , (or 2 teaspoons fine grain sea salt)
Instructions
- Preheat oven to 375. Scrub sweet potatoes and pat dry. Line a large baking sheet with nonstick foil and spray generously with cooking spray.
- 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.
- 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.
Notes
Store in airtight container at room temperature up to five days.
Nutrition
Calories: 101 kcal, Carbohydrates: 23 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 1807 mg, Potassium: 382 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 16031 IU, Vitamin C: 3 mg, Calcium: 36 mg, Iron: 1 mg
