Ingredients
Scale
- 4 Purple or traditional sweet potatoes, scrubbed and cut into 1/16-inch slices with a mandoline
- 1 cup vinegar
- 2 Tbsp Olive oil
- 1½ Tsps Sea salt
Instructions
- Preheat oven to 400°F.
- In a bowl, submerge potato slices in vinegar. Soak for 30 minutes; drain and wipe out bowl.
- Lay slices flat on paper towel, pat dry. Transfer to bowl; toss slices with olive oil and sea salt. Line 2 large baking sheets with parchment paper and lay potato slices flat, ensuring they are not overlapping.
- Bake for 8 minutes, flip over, and bake for 3 to 5 minutes more, until chips are crispy and edges are slightly browned. Remove any chips that may be burning throughout the baking and set aside. Transfer chips to racks to cool. Arrange remaining potato slices on sheets and repeat baking process. Store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1