These Easy Crunchy Spiralizer Baked Sweet Potato Chips make a rustic, healthy and tasty snack. The sweet potato has been cut with a spiralizer, ensuring they will cook quicker and crisp up well as they are cut thin. These sweet potato chips have been seasoned with thyme and salt. If you have rosemary it would also work well in this recipe instead of thyme. Any herb flavor that normally works with sweet potato chips will do. You can use dry herbs or fresh. If using fresh herbs feel free to also use the stalks if you want to as well for more flavor and just take them out at the end.
The amount that you bake in one go will depend on the size of your baking tray, as the sweet potato spirals have to be evenly spread across the tray, to allow heat and air through, without too many piled on top of each other on the baking tray. You can line your baking tray with baking paper or not depending on your baking tray.
Easy Crunchy Spiralizer Baked Sweet Potato Chips Recipe
2 to 6 servings
2 or more sweet potatoes, about 2 tablespoons or more dried herbs or handful fresh herbs of choice (thyme or rosemary will do), 2 tablespoons olive oil or other cooking oil of choice, salt to taste
Wash the sweet potatoes, dry their skin and then spiralize them
Place them in a baking tray and sprinkle on a bit of salt and the herbs
Add the cooking oil and toss the sweet potato ensuring thy are evenly covered with oil
Spread them evenly around the tray ensuring they are evenly distributed and not piled over each other. If your baking tray is not wide enough for the whole lot, it may be a better idea to bake in two lots rather than have some soggy chips
Bake in a preheated oven at 220 degrees celcius for about 20 to 25 minutes, turning the chips every 7 to 8 minutes with a fork to ensure even baking.
After baking leave them cool down before serving.
Enjoy as they are or added on top of your salads.
Enjoy your Easy Crunchy Spiralizer Baked Sweet Potato Chips