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Sweet potato chip salad topping Recipe

American · Condiment · 30 min total

Crunchy, salty-sweet sweet potato chips add a delightful texture to any salad, making it a crowd-pleaser.

Ingredients

• 1 large sweet potato (about 12 oz), peeled
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Using a mandoline or sharp knife, slice the sweet potato into thin rounds, about 1/8-inch thick.
3. In a large bowl, toss the sweet potato slices with olive oil, salt, pepper, and smoked paprika until evenly coated.
4. Arrange the slices in a single layer on the prepared baking sheet, not overlapping.
5. Bake for 15-20 minutes, flipping halfway through, until chips are golden and crisp. Watch closely to prevent burning.
6. Let cool completely on the baking sheet; they will crisp up further as they cool.
7. Break into pieces if desired and use as a crunchy salad topping.

Tips

• Store in an airtight container at room temperature for up to 3 days.
• For extra flavor, sprinkle with a pinch of cayenne or garlic powder before baking.

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