I’m learning to face the facts: I am a bit of a picky eater. I mean well… I try very hard to make sure my family is eating lots of produce, whole grains, lean meats. We really do fairly well, in spite of the fact that both NP and I can be a little picky about tastes and textures. The trick, I have found, is finding ways to prepare foods we don’t like to make them more appealing to us.

Sweet potatoes are one of those foods for me. I don’t even like the casserole with the marshmallows on top. Blech. I’m not sure why… I think it’s just the weird mushy texture of it all.

Crunchy and salty are more my thing.

Thus: sweet potato chips are perfect!

The prep is grueling – prepare yourself.

Peel the sweet potatoes.
Slice them very thin (I used a mandolin and it went super fast)
Toss them with a little olive oil.
Lay them in a single layer on a baking sheet.
Sprinkle with a bit of coarse salt, if desired.
Bake at 400 until starting to brown.

That’s it! I gave one to my cracker-addicted LB and he announced, “cracker!” and was begging for more. That is a beautiful thing. :)

For more yummy recipes, visit Tasty Tuesday!