Spicy Baked Sweet Potato Chips
These addictively delicious, chewy chips provide a nutritious dose of
carotenoids--vegetable pigments believed to have health-promoting
properties. To make sure your chips are cut thinly and
evenly, use a vegetable slicer.
3 large sweet potatoes (1 1/2 pounds),
peeled and very thinly sliced
2 tablespoons vegetable oil
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon salt
Pat the potato slices between paper towels to dry, then arrange in a single
layer on several sheets of paper towel. Let stand 10 minutes, then place slices
in a medium bowl. Preheat the oven to 375o F. Line two baking sheets with foil
and spray with nonstick cooking spray. In a small nonstick skillet, heat the oil.
Add the curry powder; cook, stirring, until just fragrant, 15-20 seconds.
Remove from the heat; stir in the paprika and drizzle over the potatoes.
Sprinkle with the salt; toss to coat. Arrange the potatoes in a single layer on
the baking sheets and spray evenly with nonstick cooking spray. Bake until
lightly browned, 12-15 minutes; turn and bake until slightly browned at the
edges, 5-10 minutes longer (watch for burning). Place in a paper towel-lined
serving bowl and serve warm.
SERVING SIZE: 1/6th of Sweet Potatoes
POINTS: 5.5 (3.5)
PER SERVING: 196 Calories/5 g Total Fat/1 g Saturated Fat
112 mg Sodium/37 g Total Carbohydrate/
5 g Dietary Fiber/3 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
All point values in black bold are the new PointsPlus values,
while all point values in red bold are the old Point values .
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