Spicy Baked Sweet Potato Chips
These addictively delicious, chewy chips provide a nutritious dose of
carotenoids--vegetable pigments believed to have health-promoting properties.
To make sure your chips are cut thinly and evenly, use a vegetable slicer.
Makes 6 servings
3 large sweet potatoes (1 1/2 pounds), peeled and very thinly sliced
2 tablespoons vegetable oil
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon salt
Pat the potato slices between paper towels to dry, then arrange in a single
layer on several sheets of paper towel. Let stand 10 minutes, then place slices
in a medium bowl. Preheat the oven to 375o F. Line two baking sheets with foil
and spray with nonstick cooking spray. In a small nonstick skillet, heat the oil.
Add the curry powder; cook, stirring, until just fragrant, 15-20 seconds.
Remove from the heat; stir in the paprika and drizzle over the potatoes.
Sprinkle with the salt; toss to coat. Arrange the potatoes in a single layer on
the baking sheets and spray evenly with nonstick cooking spray. Bake until
lightly browned, 12-15 minutes; turn and bake until slightly browned at the
edges, 5-10 minutes longer (watch for burning). Place in a paper towel-lined
serving bowl and serve warm.
SERVING SIZE: 1/6th of Sweet Potatoes
SELECTIONS: 1 Bread, 1 Fat
PER SERVING: 196 Calories, 5 g Total Fat, 1 g Saturated Fat,
0 mg Cholesterol, 112 mg Sodium, 37 g Total Carbohydrate,
5 g Dietary Fiber, 3 g Protein, 43 mg Calcium