Sweet Potato Bat Wings Chips
Lightly sweet, thin slices of sweet potato cut into bat shapes with smoked paprika. Baked in a single layer for crispy edges.
- Time
- 35 min
- Serving
- 229 kcal
- Ingredients
- ≈ $0.36
- Protein
- 3 g
Ingredients
- 1 Sweet potatoes≈ $2.00 per kgNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 180 g
- 2 Olive oil 8 ml
- 3 Salt 2 g
- 4 Smoked paprika 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice sweet1 potato into 2mm-thick rounds.
Cut bat shapes from the rounds using a small cookie cutter.
Pat dry, then toss with olive oil, salt, and smoked paprika.
Arrange in a single layer on a parchment-lined baking sheet.
Bake at 340°F (170°C) for 20–25 minutes, flipping once, until edges crisp.
Cool chips on the tray for 5 minutes to firm up.
Tips
- Why it works
- Slice the sweet potato 2 mm thick so it bakes evenly and doesn't burn outside while staying soft inside. The cutter leaves thin edges, and they should brown faster than the middle.
- Substitutions
- Swap the 1 tsp of paprika for dried cumin for a more earthy taste. You can leave out the olive oil if the sweet potato isn't too dry, and just add 1 tsp of water to the mix.
- Common mistakes
- If the chips are soft rather than crisp after baking, the temperature was below 170 °C or they sat on the tray too long after the oven was turned off.
- Storing and reheating
- Keep in an airtight container for 3 days, though it's better to eat them within 1–2 days. The microwave doesn't work here. Reheat in the oven at 150 °C for 3–4 minutes to keep the crunch.
- Serve with
- Serve with thick yogurt or sour cream in small cups for a tea party with kids. Also works as a snack with mild tea at a party.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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