Sweet Potato Chips

• 2 medium or large sweet potatoes

• 3 tbsp olive oil

• 1-2 minced garlic cloves

• 1-2 tsp fresh or dried thyme

• 1-2 tsp oregano

• Salt and cracked black pepper or coarsely ground black pepper

• Preheat oven to 425 degrees F and line a large baking sheet with tin foil or parchment paper.

• Slice the sweet potatoes very thin into rounds or small wedges (1/8-inch slices).

• In a medium bowl, mix the sweet potato slices with olive oil until fully saturated. Add the seasoning and mix well! You can also use a Tupperware container with a cap to mix the ingredients sufficiently. Be sure to check the Tupperware container’s cap is tightly sealed and shake!

• Uncap and arrange the slices on the baking sheet without overlapping the potatoes.

• Bake for 20-30 minutes, flipping the potatoes halfway through. Bake until golden brown or crisp to desired texture.

• Let the slices cool to room temperature and enjoy! Serves 3-4 people.

Per 1 of 4 Servings: 150 calories | 13g C | 11g F | 1g P | 167mg sodium

Per Entire Recipe: 599 calories | 50g C | 42g F | 5g P | 666mg sodium

When you make these please snap a photo and tag me on social media using the tagline #Eattherainbow #Haveaplant #Nutritionwithwendi and I will be sure to share it and send you a little something special!

God bless and enjoy this delicious recipe. It pairs well with literally ANYTHING! If I had to make a suggestion I would say steak, chicken, or fish. Be sure to follow us on Instagram for other yummy recipes.