Salt + Vinegar Sweet Potato Chips

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  • 1 sweet potato large
  • 2 tbsp olive oil
  • 2 tbsp rice wine vinegar ( + more if you want stronger flavor)
  • sea salt to taste
  • red pepper flakes optional
  • Preheated the oven to 375° F.
  • Scrub the sweet potatoes clean and dry them. Slice them thin (a mandoline works very well here!)
  • Combine vinegar, olive oil and salt in a ziploc bag or bowl. Add potato slices and mix around to evenly coat slices. If there’s extra marinade set it aside - you can use to flavor the cooked potatoes. Let them marinate while oven is preheating.
  • Lay the sweet potato slices on a non-stick baking sheet or parchment lined sheet in a single layer so they don’t overlap. Sprinkle with red pepper flakes if you want to use them.
  • Bake for 20-25 minutes, then flip over and bake until crispy but not fully brown, about 5 more minutes -they will crisp up more when they cool a bit. Brush with leftover marinade if desired, and/or add a bit more salt. These little guys hit the spot!
These are an oldie but a goodie. Salt and vinegar...makes our mouth water just saying it. They’re easy and seriously hit that chip craving. Our favorite pairing is to dip these with some guacamole and a touch of hot sauce. These are best enjoyed fresh or the day of making.