Sweet Potato Chips

This Spring, and now this Summer, I’ve been taking full advantage of our local farmers market. Every week they run these amazing specials. In addition to the specials and the low prices on fresh, locally grown, organic produce, they also offer a buyer bonus. Usually if you spend anywhere between $6-10, you leave with 3-5 lbs of a featured product. For several weeks, that free product was sweet potatoes. It’s great because I always spend at least $20 stocking up on most of my months worth of produce, and instead of purchasing the sweet potatoes as part of my grocery list, I got them free for buying other things that I needed anyway. That being said, I had to come up with new ways to use them so they didn’t go bad and so that nobody got tired of them or burnt out on the same side dish. We love homemade chips, and they are a great easy snack. It dawned on me that the same would probably be true with a sweet potato version. Instead of just lightly salting them, like I would a regular chip, I opted for a sweet garnish. You however, are not bound by my choice of toppings and have full creative license to express yourself and impress with your own batch of delicious, homemade Sweet Potato Chips.

Sweet Potato Chips

4 Sons 'R' Us: Sweet Potato Chips

  • 2 small sweet potatoes
  • 2 tsp honey
  • 2 tsp ground cinnamon

Directions

  1. Wash and scrub sweet potatoes clean. Dry with paper towels.
  2. Using a sharp knife, or a mandolin, carefully slice potatoes into thin coins, as thin as you can get them.
  3. Place potato slices on a non stick baking sheet, or a baking sheet that has been lightly coated with non stick spray.
  4. Preheat oven to 425 degrees. Bake for 15-20 minutes, or until extra crisp, but not burned.
  5. In a bowl, toss the sweet potato chips with the cinnamon and honey until evenly coated.
  6. Enjoy!

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