Eosinophilic Esophagitis Friendly Sweet Potato Chips
Total time45 min
Prep time15 min
Cook time30 min
4.8(30)
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 lb total), scrubbed
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line 2 large rimmed baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the sweet potatoes into rounds about 1/16-inch (1.5mm) thick — as uniform as possible so they bake evenly. Pat the slices thoroughly dry with paper towels; the drier they are, the crisper the chips.
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