Simple Salty Sweet Potato Skin Chips.
*It is important that before you peel the skins away from the sweet potatoes you make sure the potatoes are fully cooked throughout. Allow the potatoes to cool and then use your hands to peel the skin away, leaving a thin layer of flesh on the skins.
**Alternately you can toss the skins with 1 tablespoon olive oil and bake in a preheated 450 degree F. oven for 15-20 minutes or until crisp. Remove and sprinkle with salt.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- pieces the skins from 5 fully baked sweet potatoe
- tablespoon canola oil (for frying (or 1 olive oil
- sea salt (for sprinkling)
- assorted fresh herbs (i used sage and rosemary (o
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -3 CUPS SWEET POTATO SKIN CHIPS (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Add the oil to a large pot and heat to 350 degree F. Add the skins a few at a time and fry, turning once with a slotted spoon or tongs, until golden brown, 1 to 3 minutes depending on the size and thickness of your skins. Transfer to paper towels to drain. Sprinkle generously with sea salt and chopped herbs if desired. Serve warm or at room temperature. I recommend eating within a few hours of frying, as the skins that have flesh on them get soft after being stored in a bag.
