If you're a crunchy and salty snack gal, you're going to love this recipe for sweet potato chips courtesy of Tanya Zuckerbrot, M.S., R.D., author of "The F-Factor Diet". Not only do they have far less fat and calories than regular potato chips, they're also a good source of Vitamin A and antioxidants. So dig in!
Sweet Potato Chips
1/2 pound sweet potatoes
1/2 tablespoon canola oil
1/4 teaspoon kosher salt
1. Preheat over to 400 F. Lightly coat a baking sheet with nonstick cooking spray.
2. Slice the sweet potatoes into very thin slices.
3. In a large bowl, toss potato with canola oil and salt to coat the potato slices lightly. Lay the slices in a single layer on the prepared baking sheet.
4. Bake for 15 minutes. Turn over each chip and bake for 5 minutes more. Chips should be crisp. If not, bake up to 3 more minutes, checking every minute so the chips won't burn. Cool before serving.
Makes 4 servings of about 15 chips each.
Nutritional Content: 75 calories, 14 g carbohydrates, 2 g fiber, 1 g protein, 2 g total fat, 0 g saturated fat, 153 mg sodium per serving.
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