THYME SWEET POTATO CHIPS

SWEET POTATO CHIPS … the Fall snack to fall for.

The snack you won’t stop munching on. I made these for a Fall themed cheeseboard but I can also see them in a brown paper bag or beautiful little bowls dispersed through a Thanksgiving spread. They are that perfect little touch that shows just how above and beyond you went with your spread.

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THYME SWEET POTATO CHIPS

Yield: 3 Cups

Author: Michelle Williams

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• Sweet Potato (1, evenly thin without bends. Washed and dried)
• Extra Virgin Olive Oil (4 tablespoons)
• Fresh Thyme Leaves (1 tablespoon)
• Salt (1/4 teaspoon)
• Finishing Salt (to your liking)

KITCHEN TOOLS

• Mandoline
• Large Mixing Bowl
• Large Baking Sheets (2)
• Parchment Paper or Silicone Mats

Instructions

TO MAKE YOUR SWEET POTATO CHIPS

1. Preheat your oven to 300 degrees.
2. Line your baking sheets with parchment paper.
3. With the skin still on, slice your sweet potato on the thinnest setting your mandoline can slice. Place the slices in your mixing bowl.
4. Pour your olive oil over them. Use your hands to gently toss your sweet potato slices until they are fully coated.
5. Sprinkle your salt and thyme over them.
6. Place them in a flat layer on your baking sheets
7. Bake until crisp, golden, and wrinkly on the edges—20-25 minutes.
8. Sprinkle a pinch of finishing salt over them.
9. Place in a serving bowl.
10. Serve, eat, and enjoy!

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