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This recipe for SWEET POTATO CHIPS, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallie L. Simpson


3 pounds large sweet potatoes (about 5)
2 tablespoons Soul Food Seasoning
2 egg whites, slightly beaten
nonstick cooking spray


2 Tablespoons ground red pepper flakes
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons dark chili powder
1 Tablespoons paprika
1 teaspoon thyme powder
1 teaspoon freshly ground black pepper

Mix all the ingredients together. Store in sealed container. Makes 3/4 cup.

1. Preheat oven to 400 degrees F.
2. Clean and scrub the sweet potatoes
3. Peeling the potatoes before slicing them.
4. Using a sharp knife, slice the sweet potatoes
about 1/8- inch thick.
5. Place the sliced potatoes in a large bowl;
sprinkle with the Soul Food Seasoning
(See Below) and pour in the egg whites.
6. Stir to coat all the slices evenly.
7. Spread the potatoes on a nonstick baking
sheet (lightly coated with nonstick cooking
spray) in a single layer.
8. Do not allow the potatoes to overlap or else
they will stick together.
9. Spray the potatoes with nonstick cooking
spray 2 times.
10. Bake for about 40 minutes (turning them
over every 10 minutes) or until crispy.
Make 6 servings.

Per Serving: 190 cal, 43 g carb, 0 mg chol, 41 mg sodium, 4 g prot, 1 g fat, * calories from fat = 7




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