Ingredients:
2 medium sweet potatoes, peeled
3 tablespoons olive oil
2 tablespoons fresh rosemary, finely chopped
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
Directions:
1. Preheat oven to 375 F. Line a baking sheet with aluminum foil.
2. Using a mandolin or sharp knife, thinly slice sweet potatoes horizontally into
1/4-inch thick slices.
3. In a large bowl, combine sweet potatoes, olive oil, and rosemary. Toss to coat.
4. Place sweet potato slices on baking sheet and sprinkle with garlic powder and sea salt.
5. Bake for 15 minutes. Reduce heat to 350 F and bake for another 5 minutes.
Storage:
Store sweet potato chips in an airtight bag or container at room temperature for up to 4 days.
Yield: 2 cups
Serving Size: 1/2 cup
Prep Time: 10 minutes
Cook Time: 20 minutes
Courtesy: The Autoimmune Protocol Made Simple Cookbook...By: Sophie Van Tiggelen