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Baked Homemade Sweet Potato Chips

Reynolds Kitchens

"Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy!"
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servings 129 cals
Original recipe yields 4 servings

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  1. Pre-heat oven to 450 degrees F.
  2. Line two 10x15-inch baking sheets with Reynolds Wrap(R) Aluminum Foil.
  3. Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
  4. Brush both sides of sliced sweet potatoes with olive oil.
  5. Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
  6. Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

Nutrition Facts

Per Serving: 129 calories; 3.5 g fat; 23.1 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 1252 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I would recommend not going by the time based on here but what your oven is going to do. Just check your time by how they look they get crispy rather quick when they're thin. But these are wonde...

Ha! these did not work for us at all. So sad too because we can't have "real" chips anymore. They never "hardened" regardless of how long they were cooked/dried.

It worked. Today, March 23, is National Chip and Dip Day so I made these to go with the Hot Crab Dip from this site. I think they should have cooked longer or at a higher temperature as they w...