- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 400°F. Line large baking sheet with parchment paper; set aside. Rinse sweet potatoes in cold water and pat dry. Using mandoline, thinly slice sweet potatoes to about 1/8-inch thickness. In large bowl, using hands, gently toss sweet potato slices with oil to coat well. Sprinkle with salt.
Spread one-third of the sweet potato slices onto prepared baking sheet in single layer. Bake, turning halfway through cooking time, until chips are golden and crispy, about 35 minutes. (Watch carefully and remove cooked chips when ready.) Place chips on wire rack; let
cool completely. Repeat with remaining sweet potatoes. Serve with Truffle Mayo. (Make-ahead: Can be stored in metal container at room temperature for up to 1 week.)
Truffle Mayo
In small bowl, combine 1/2 cup mayonnaise and 1 tbsp truffle oil. (Make-ahead: Can be stored in air-tight container and refrigerated for up to 3 days.) Makes about 1/2 cup.
Test kitchen tip
Sweet potato chips go from crispy to burnt really quickly, so watch them carefully. Let chips cool for 5 minutes on baking sheet, then, if some are still soft, return to oven. Check every 2 minutes until they start to brown around the edges.
Nutritional facts PER SERVING
- Calories 500
- Total fat 32 g
- Saturated fat 5 g
- Cholesterol 10 mg
- Sodium 895 mg
- Total carbohydrate 49 g
- Fibre 8 g
- Sugars 11 g
- Protein 4 g
- Iron 1.6 mg
