Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.2% of RDA
• Calories: 6.3% of RDA
• Carbs: 3.0% of RDA
• Fat (total lipid): 16.6% of RDA
• Fiber: 4.5% of RDA
• Fructose: 0.9% of RDA
• Protein: 0.6% of RDA
• Sodium: 44.7% of RDA
• Sugar: 5.6% of RDA
• Vitamin A (IU): 221% of RDA
• Vitamin B6: 4.3% of RDA
• Vitamin C: 1.3% of RDA
• Iron: 1.3% of RDA
• Magnesium: 2.9% of RDA
• Manganese: 2.2% of RDA
• Niacin: 1.3% of RDA
• Potassium: 4.0% of RDA
• Zinc: 0.9% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Position oven rack in the center of oven and preheat oven to 250 F.
2.
Slice the sweet potatoes as thin as possible (a mandolin would be a great tool for this).
3.
In a large bowl, toss the sweet potato slices with the olive oil.
4.
Arrange the slices in a single layer on two baking sheets.
5.
Sprinkle with sea salt and place the sheets in the preheated oven.
6.
Bake for ~2 hours, rotating the pans and flipping the chips after 1 hour.
7.
Once the chips are lightly browned and crisp, remove them from the oven. Some may be a bit soft, but they will crisp as they cool.
8.
Cool the chips 10 minutes before serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
These chips will lose their crunch after a few hours so it is best to serve them in one serving.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 126
Protein 0.65 g
Carbohydrates 8.36 g
Iron 0.25 mg
Fiber 1.25 g
Calcium 12.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
