Recipe

Sweet-Potato Chips

Don’t worry if the chips aren’t perfectly crisp by the end of the cooking time; they’ll continue to crisp as they cool.

MAKES 4 SERVINGS

1-pound sweet potatoes, peeled and very thinly sliced
½ teaspoon sugar
¾ teaspoon salt

1. In the medium bowl, combine the potatoes, sugar, ¼ teaspoon of the salt, and cold water to cover. Soak 30 minutes; drain and blot dry.
2. Preheat the oven to 350°F; spray 2 nonstick baking sheets with nonstick cooking spray. Place the potatoes in a single layer on the baking sheets. Bake, turning the potatoes frequently so that they color and crisp evenly, 35-40 minutes. Sprinkle with the remaining ½ teaspoon of salt.

Per serving (1/4 of chips): 118 Cal, 0 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 447 mg Sod, 28 g Carb, 3 g Fib, 2 g Prot, 32 mg Cacl.
Points value: 2

TIP: Soaking sliced or grated potatoes in water before cooking crisps them, leading to a crunchy texture when baking “fries” and chips or making potato pancakes.