Crunchy and satisfying, these vibrant sweet potato chips are made with just three ingredients. Developed by registered dietitian Tanya Zuckerbrot, of The F-Factor, these healthy chips are a high-fiber snack you can have any time on The 28-Day Inflammation-Busting Plan.
1. Preheat oven to 400°F. Lightly coat a baking sheet with nonstick cooking spray.
2. Using a mandolin, slice washed sweet potatoes into very thin slices.
3. In a large bowl, toss potato with canola oil, and salt, to coat the chips lightly. Lay the slices in a single layer in the prepared baking sheet.
4. Bake for 15 minutes. Turn over each chip and bake for 5 minutes more. Chips should be crisp. If not, bake up to 3 more minutes, checking every minute so the chips won’t burn. Let cool before serving.
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