Ingredients

The following ingredients have 4 Servings
  • 1 medium sweet potato, about 8 oz. (250 g)
  • 2 Tbs. extra-virgin olive oil
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 3 large kale leaves

Instruction

  • Position a rack in the center of an oven and preheat to 350ºF (180ºC).
  • Using a mandoline or a sharp knife, slice the sweet potato into slices 1/8 inch (3 mm) thick. Put in a bowl and drizzle with 1 Tbs. of the olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets.
  • Bake the sweet potato slices for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes, until brown and crisp, 6 to 8 minutes more. Season the chips with 1/2 tsp. of the salt and 1/8 tsp. of the pepper.
  • Remove the thick stem from the kale leaves and discard. Cut the leaves into 2- to 3-inch (5- to 7.5-cm) pieces. Put in a bowl and drizzle with the remaining 1 Tbs. olive oil. Toss well. Arrange the kale in a single layer on parchment-lined baking sheets.
  • Bake the kale until crisp and slightly dark on the edges, 10 to 12 minutes. Season with the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Let the chips cool before serving. Serves 4.
  • Adapted from <i>Giada’s Feel Good Food,</i> by Giada De Laurentiis (Clarkson Potter, 2013).