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    Spicy Baked Sweet Potato Chips


    Source of Recipe


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    Recipe Introduction


    These addictively delicious, chewy chips provide a nutritious dose of
    carotenoids--vegetable pigments believed to have health-promoting
    properties. To make sure your chips are cut thinly and evenly, use a
    vegetable slicer.
    Makes 6 servings

    List of Ingredients




    3 large sweet potatoes (1 1/2 pounds), peeled and very thinly sliced
    2 tablespoons vegetable oil
    1/2 teaspoon curry powder
    1/2 teaspoon paprika
    1/4 teaspoon salt

    Recipe



    Pat the potato slices between paper towels to dry, then arrange in a
    single layer on several sheets of paper towel. Let stand 10 minutes, then
    place slices in a medium bowl. Preheat the oven to 375º F. Line two
    baking sheets with foil
    and spray with nonstick cooking spray. In a small nonstick skillet,
    heat the oil. Add the curry powder; cook, stirring, until just fragrant,
    15-20 seconds. Remove from the heat; stir in the paprika and drizzle
    over the potatoes.
    Sprinkle with the salt; toss to coat. Arrange the potatoes in a single
    layer on the baking sheets and spray evenly with nonstick cooking
    spray. Bake until lightly browned, 12-15 minutes; turn and bake until
    slightly browned at the
    edges, 5-10 minutes longer (watch for burning). Place in a paper
    towel-lined serving bowl and serve warm.
    SERVING SIZE: 1/6th of Sweet Potatoes

 

 

 

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