Salt and Vinegar Sweet Potato Chips

Although the flavor of salt and vinegar chips is often intense and tangy, it’s that exact reason why so many people are fans of the snack food. These savory chips are made using sweet potatoes, and are baked, not fried, making them a much healthier option than your traditional bagged version. It’s important to use malt vinegar here, as other types of vinegar won’t give you that traditional potato chip flavor. You also may have to cook your chips in batches; you want to make sure the sweet potatoes are evenly layered to attain ideal crispiness.

Serves 4

2 large sweet potatoes

1⁄2 cup malt vinegar

Nonstick cooking spray

2 teaspoons salt

1. Preheat oven to 375°F. Cut sweet potatoes in half crosswise and slice off both ends of each potato. Spiralize using a straight-noodle blade so sweet potatoes come out in thin slices. Put slices into a large bowl and cover with malt vinegar. Transfer contents of bowl to a large ziplock bag and refrigerate for 15 minutes.
2. Once sweet potatoes have marinated in vinegar, spray an aluminum-foil-lined baking sheet with nonstick cooking spray. Spread sweet potatoes evenly on a baking sheet (you may need two sheets). Sprinkle sweet potatoes with salt. Bake for 15 minutes and then flip chips over. Bake for an additional 18 minutes or until potatoes are crispy. Let cool for 15 minutes and then serve.