• 1 sweet potato per person
  • Drizzle of olive oil
  • Mineral salt, to taste
  • 1 heaping teaspoon fresh or dried thyme
  • Ground chipotle pepper, cayenne or smoked paprika, to taste and depending on your mood


Preheat oven to 400 degrees.

Wash your potato and remove any unsightly areas. Slice the sweet potato in half, place flat side down and cut thin slices, about 1/4 inch thick. Then turn your thinly sliced pieces on their side and do the same as before cutting thin slices (see tutorial above). Try to get them as uniform in thickness as possible so they cook evenly. You may have to go through after cutting and double check your work.

Rinse your potatoes to help remove some of the starch. Dry well removing as much moisture as possible using a large dish towel.

Place potatoes in a single layer on your rimmed cookie sheet/s (I used two), add a small amount of olive oil (about 1 or 2 teaspoons at most), toss gently to coat, sprinkle with mineral salt and seasoning of choice, toss again if you like being careful to place back in a single layer. Bake for 15 minutes, remove sheet/s and rotate positions, bake for another 15 minutes. Once done, check on potatoes, add an extra 5 minutes or so if potatoes are on the thicker side keeping an eye on them so they don’t burn. Serve immediately with choice of condiments.

Feel free to use other spices instead, or in addition too, like garlic powder, nutritional yeast, cumin, chili powder, curry, cinnamon or smoked paprika, etc…as well as other herbs.



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