Baked Sweet Potato Chips (Gluten Free )

INGREDIENTS

For Sweet Potato Chips

• 3 medium sweet potatoes thinly sliced
• 3 half Tablespoons more virgin olive oil + more for brushing
• salt
• pepper if desired

Homemade Lemony Dill Dip

• 1/4 cup home made mayonnaise
• 1 Tablespoon clean lemon juice
• 1/4 teaspoon dill weed

INSTRUCTIONS

1. Preheat oven to 350°. Rinse and  Scrub candy potatoes. Thoroughly dry before proceeding. Thinly slice potatoes. (The first-rate strategies are either a food processor with a slicing blade or a mandoline.) You need the potatoes to cook dinner calmly so make certain to cause them to as uniform as possible while slicing.
2. In a medium sized bowl integrate olive oil and candy potatoes. Stir to mix and coat frivolously.
3. Line 2 baking sheets with parchment paper. Very lightly brush olive oil on parchment.
4. Arrange sweet potato slices frivolously on baking sheets. Sprinkle generously with salt and pepper (if preferred). Bake 20 minutes. Flip sweet potatoes and rotate pans. Bake another 15 to twenty minutes or till preferred crispness.
5. Remove and cool on paper towels. Repeat with any final candy potato slices.
6. Store in an hermetic field. Will final for as much as per week.

For Dip

1. Combine mayonnaise, lemon, and dip. Whisk together. Serve with potato chips. Refrigerate any leftovers.

RECIPE NOTES

• Make positive to rinse and punctiliously dry the potatoes earlier than reducing.
• To reduce sweet potatoes as uniform as possible for baking I endorse the use of a mandoline slicer
• Source : https://gatherforbread.com/baked-sweet-potato-chips/