- Yield: 4 servings
- Prep: 10 mins
- Cook: 20 mins
- 1large sweet potato (about 1/2 pound), peeled
- 2 to 3-- red potatoes (about 1/2 pound), scrubbed with peel on
- 2tablespoons extra virgin olive oil
- 1teaspoon salt
- 1/2teaspoon black pepper
Preheat oven to 400F. Spray large baking sheet with vegetable oil spray.
Slice potatoes very thinly (Use a food processor if you have one).
Place potatoes in bowl; add oil, salt and pepper. Toss to coat. Transfer to baking sheet. Spread out in a single layer.
Bake for 10 minutes; turn potatoes over. Bake an additional 5 to 10 minutes, or until potatoes are slightly crisp and golden brown.
Recipe by Kristine Napier, MPH, RD. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).
Nutritional Info *per serving
- Calories 60
- Fat 7g
- Saturated Fat 1g
- Cholesterol 0mg
- Sodium 590mg
- Carbohydrate 23g
- Fiber 2g
- Protein 2g