I believe in keeping things simple and everything tastes good roasted and seasoned with wild fresh herbs and lemon zest. This is a kitchen classic that is easily prepared on a weeknight and can transform into the perfect party appetizer made for a crowd. Pair with your favorite dip or get creative and imagine this at your next fish and chips kitchen adventure.
Further Food Nutritionist Commentary:
By Rachel Paul, MS, RD
Japanese Sweet Potato Chips
2 large Japanese sweet potatoes (peeled, thinly sliced)
1 teaspoon olive oil
1/2 teaspoon herbed sea salt
- Pre heat oven to 415 degrees F and line one large sheet pan with parchment paper.
- Using a bowl, pour the sweet potato slices in and toss with olive oil and herbed sea salt to taste.
- Once well combined lay the slices flat on the sheet pan with parchment paper and place into the oven for 25-30 minutes until browned.
- Before serving, toss with fresh lemon zest, fine sea salt, wild herbs on hand and your favorite dip.
Per Serving: Calories: 155; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 126mg; Potassium: 354mg; Carbohydrate: 28g; Fiber: 4g; Sugar: 9g; Protein: 2g
Nutrition Bonus: Vit A: 781%; Vit C: 21%; Iron: 6%
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