BAKED SWEET POTATO CHIPS

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I’ve always been a sweet potato fan. There are a few here on the blog. I have a fabulous sweet potato pie. That is beyond amazing! And I also have maple whipped sweet potatoes that are yummy. They’re a perfect side for almost any meal!
I adore homemade potato chips. I’ve pretty much given up the store-bought kind. My husband hasn’t and since I refuse to buy them…it’s the one thing he’ll occasionally go to the store for. I’m OK with that and I typically don’t lust after them. But every now and then I just want to grab a small handful.
But the homemade variety just take me to a happy place. I love how healthy they are. And they really are super simple! It take awhile to bake them but if you have access to a food processor these babies a cinch to cut.
And because these are so good and acceptable on Whole 30 I’m bound to bring you regular potato chips sooner or later. Because they’re amazing too!

INGREDIENTS

• For Sweet Potato Chips
• 3 medium sweet potatoes thinly sliced
• 3 1/2 Tablespoons extra virgin olive oil + more for brushing
• salt
• pepper if desired
• Homemade Lemony Dill Dip
• 1/4 cup homemade mayonnaise
• 1 Tablespoon fresh lemon juice
• 1/4 teaspoon dill weed

INSTRUCTIONS

1. Preheat oven to 350°. Rinse and  Scrub sweet potatoes. Thoroughly dry before proceeding. Thinly slice potatoes. (The best methods are either a food processor with a slicing blade or a mandoline.) You want the potatoes to cook evenly so be sure to make them as uniform as possible while slicing.
2. In a medium sized bowl combine olive oil and sweet potatoes. Stir to combine and coat evenly.
3. Line 2 baking sheets with parchment paper. Very lightly brush olive oil on parchment.
4. .........................
5. ......................................

for full instruction please see : gatherforbread.com

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