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Sweet Potato "Chips"; Chris Leishman
Topic Started: Nov 17 2004, 04:16 AM (83 Views)
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Sweet Potato "Chips"
by Chris Leishman

Prep time: <5 minutes
Cooking time: 20 minutes
Preheat oven: 425F

Ingredients

a.. 2 sweet potatoes, washed well, ends trimmed
b.. 2 teaspoons olive oil
c.. 1/2 teaspoon salt
d.. 1/4 teaspoon black pepper
Method

Slice the sweet potatoes about 1/8" thick and rinse in cold water. Dry well before tossing with the oil and seasonings. Spray 2 sheet pans with nonstick spray and place them (empty) in the preheated oven for a couple of minutes. Remove from the oven and place the potatoes, one layer thick, as close as possible on the sheet pans. Return to the oven and cook for about 5 minutes. Flip the slices and spray with nonstick spray. Continue to cook for another 5 minutes until the potatoes are browned around the edges and a little dried up looking. If not serving immediately, combine all the potatoes onto a single tray and reheat at a high temperature right before serving.

These potatoes will not be crisp like a chip except around the edges-they will have a slightly leathery texture to their middle. My kids and I find them addictive, but the texture is not like a chip; if you are expecting that, you will be disappointed.

Yield: 4 servings (serving size: 3 oz.)
Per serving: Calories 97; Fat 2.4 g; Saturated fat <1 g; Cholesterol 0 mg; Sodium 297 mg; Carbohydrate 18 g; Fiber 2.7 g; Sugars 0 g; Protein 1 g; Vitamin A <1 RE; Vitamin C 11 mg; Calcium 11.8 mg; Iron <1 mg. This recipe is 22% fat.


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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.
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