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Spicy Sweet Potato Chips

Sweet Potato Chips YUM Awesome I love clean eating from my clean kitchen!

January is football month in this house. We adore all things football. I am an alumna of Florida State University. Yes, the same ones that are the NATIONAL CHAMPIONS. I was just a little excited on Monday. So, watching all these bowl games got me thinking about what I would serve at this year’s Super Bowl shindig, now that we are eating clean. I came up with a couple of recipes and tried them out this week. I started with this Spicy Sweet Potato Chip. They were a pleasant surprise.  I’ve made traditional potato chips before, using this same method so I had a feeling it would work, technically. But I had no idea they would be so tasty! Enjoy!


Spicy Sweet Potato Chips


3-4 large unpeeled Sweet Potatoes, sliced evenly.

1/4 cup Extra Virgin Olive Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Cayenne Pepper or to taste


  1. Be sure your sweet potatoes are sliced evenly. I used the slicing blade on my food processor but a mandolin would also work. If you trust your knife skills, that works too.
  2. Preheat the oven to 400 and line 2 large sheet pans with parchment paper.
  3. Add sliced sweet potatoes to a large bowl and drizzle the olive oil. Toss to combine ensuring each potato is lightly coated. I had to take some out to spread the oil.
  4. Place sweet potatoes in an even layer on the parchment lined sheets. Sprinkle 1/2 the salt and 1/2 the cayenne pepper over the potatoes on each pan.
  5. Put them in the oven for about 8-10 minutes, watching to make sure any thinner ones don't burn. Then flip them over.
  6. After they've been flipped, let them cook another 8-10 minutes until they are firm and almost crispy.
  7. Remove from the oven and allow to rest for 1-2 minutes before removed them to cool on a towl lined plate or cooking wrack.
  8. Serve warm or allow to fully cool.
  9. Store in an airtight container.

Sweet Potato Chips Spicy! Yumy! I love My Clean Kitchen!!!




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