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Salt & Vinegar Sweet Potato Chips
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Salt & Vinegar Sweet Potato Chips

Crispy salt and vinegar sweet potato chips with only 3 ingredients and no deep fryer!
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 4 servings
Calories 101kcal
Author Tiffany

Ingredients

  • 2-3 sweet potatoes
  • 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: 101kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1807mg | Potassium: 382mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16031IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg