Ingredients (3)
-
sweet potatoes, peeled and sliced paper thin (preferably on a mandoline) 1 ½ pounds
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olive oil ⅓ cup
Nutrition Facts
Calories:
204,
Total Fat:
12g
18%,
Saturated Fat:
2g
13%,
Trans Fat:
0g,
Cholesterol:
mg
%,
Sodium:
303mg
13%,
Total Carbohydrates:
23g
8%,
Dietary Fibers:
3g
13%,
Sugars:
5g,
Protein:
2g,
Vitamin A:
16088 IU
322%,
Vitamin C:
3mg
4%,
Calcium:
34mg
3%,
Iron:
1mg
6%,
Potassium:
382mg
11%,
*Percent Daily Values are based on a 2,000 calorie diet.
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Categories (4)
Steps (4)
-
1
Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
-
2
Combine olive oil and ranch seasoning mix in a large mixing bowl. Add the sliced sweet potatoes and toss to coat well.
-
3
Spread sweet potato slices into a single layer on the baking sheets, making sure not to overcrowd them. Bake about 10–12 minutes on each side, turning once, until golden. If you can't fit them all on the two trays with space, you may need to do another batch.
-
4
Remove from the oven and cool on racks for about 5–10 minutes until fully crisp and cool. If desired, serve with Hidden Valley® Original Ranch Salad Dressing for dipping.
Did you make this recipe?
I made it
(95 people made this)
Notes
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