Ingredients
Scale
- 2 large sweet potatoes, sliced thinly (about 1/8 inch thick)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon togarashi spice blend
- 1 teaspoon flaky sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
- Begin by heating your oven to 400°F and preparing two baking sheets with parchment paper.
- In a mixing bowl, combine the sweet potato slices with the olive oil, ensuring each piece is thoroughly coated.
- Add the togarashi spice, flaky sea salt, onion powder, and smoked paprika to the bowl. Mix well to distribute the seasonings evenly over the sweet potatoes.
- Spread the seasoned slices out on the lined baking sheets in a single layer, making sure they don’t touch each other.
- Place the sheets in the oven and bake for 20-25 minutes, turning the chips halfway through the cooking time, until they achieve a crispy, golden finish. Keep a close watch to avoid burning.
- Once done, take them out of the oven and allow them to cool for a few moments before enjoying.
Notes
- For an added crunch, consider soaking the sweet potato slices in ice water for 30 minutes prior to drying and seasoning.
- Feel free to explore other spices like chili powder or cumin to create your own flavor variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg