Sweet Potato and Thyme Chips

Directions

1. Using a mandolin, carefully slice the raw sweet potato. If a mandolin is not available, a sharp knife can also be used.
2. Preheat the oven to 350◦F.
3. Cover a baking sheet with parchment paper.
4. In a bowl, toss the sweet potato slices in olive oil and seasonings.
5. Spread the sweet potato slices over the parchment paper covered baking sheet.
6. Bake for 30-35 minutes until golden and crispy.
7. Serve warm or room temperature.

Qualities

• Texture: Crunchy
• Rating for Scent: 2/10
• Spice Level: 0/10

Tips

• The sweet potato should be cut very thin and uniform to create a crunchy, even texture.
• This recipe can also be cooked in an air fryer or convection oven.
• The chips can be stored in a sealed bag at room temperature for 3–5 days.
• Recipe yield varies depending on size of sweet potatoes.

Nutrition

Nutrition Content (for 1/2 Recipe)

• Calories: 252kcal
• Carbohydrates: 48.8g
• Fat: 4.9g
• Fiber: 7.8g
• Protein: 4.7g
• Added sugar: 0g
• Sodium: 230.9mg

Recipe Benefits

• Gluten Free

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.