Rosemary Sweet Potato Chips
2 hrs, 20 mins
• 6 sweet medium potatoes • 3 tbsp avocado oil • 2 tbsp Anthony’s Goods Nutritional Yeast • 2 tsp salt • 1 ½ tsp garlic powder • 1 tsp Anthony’s Goods Dried Rosemary, ground
Thin, crunchy and irresistible, these vegan sweet potato chips get their delicious cheesy flavor from nutritional yeast and a nice herbal note from ground dried rosemary. 1. Using a mandoline slicer set to the thinnest setting, slice the sweet potatoes and place them in a large bowl. In a small bowl, whisk together the nutritional yeast, salt, garlic powder and dried rosemary. 2. Drizzle the sweet potatoes with the oil and toss with the nutritional yeast mixture until well coated. 3. Preheat the oven to 300F and line four baking sheets with parchment paper. Spread the sweet potatoes evenly across them, making sure they don’t overlap. 4. Arrange the oven racks so that both are near the middle, and bake for 30-40 minutes at a time, until they are golden brown. Keep an eye on them to ensure they don’t burn. 5. Remove the baked chips and repeat the process until no sweet potato slices remain. 6. Let cool and enjoy!