Purple Japanese Sweet Potato Chips

By The Common Woman

I believe in keeping things simple and everything tastes good roasted and seasoned with wild fresh herbs and lemon zest. This is a kitchen classic that is easily prepared on a weeknight and can transform into the perfect party appetizer made for a crowd. Pair with your favorite dip or get creative and imagine this at your next fish and chips kitchen adventure.

4 servings

25 minutes cook time/10 minute prep time

 

Ingredients

2 large Japanese sweet potatoes – thin sliced 

olive oil 

herbed sea salt

lemon zest

 

Pre heat oven to 415 and line one large sheet pan with parchment paper

Peel the sweet potato and cut thin manually or use a mandolin for quick results. Using a bowl, pour the sweet potato slices in and toss with olive oil and herbed sea salt to taste. Once well combined lay the slices flat on the sheet pan with parchment paper and place into the oven for 25-30 minutes until browned. Before serving, toss with fresh lemon zest, fine sea salt, wild herbs on hand and your favorite dip.