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Seasoned with sea salt, onion powder and dill, these sweet potato coins are crunchy around the edges and tender on the inside. They are so delicious and so easy to make, a perfect side to any meal.


2 sweet potatoes
2 tbsp olive oil
1/2 tsp sea salt
1 tsp onion powder
1 – 2 tsp dill

Preheat the oven to 425 degrees F.

Scrub the sweet potatoes, leaving the skins on. Slice into 1/4 inch round slices. This can be done by hand, but I used my Mandolin Slicer with a crinkle cut attachment.

Place the cut sweet potatoes in a large bowl and drizzle with the olive oil; mix well. Sprinkle the salt, onion powder, and dill on the potatoes and mix. Arrange the chips in a single layer on a large baking sheet.

Bake for 30 – 40 minutes, watching to make sure that they don’t burn. Enjoy.
Serves 2