Updated: Nov 5, 2020
My sweet potato medallions are slightly thicker than potato chips which makes them the perfect addition to any salad or side dish. I like to use the medallions to "mop up" any extra salad dressing or tasty goodness left on a plate after a meal. They make a nice gluten-free substitute for bread or toast with eggs at breakfast.
Sweet potatoes (2-4 medium sized potatoes)
Olive oil (2 tbsp)
Instructions: (serves 2 people, prep time 5 mins, bake time 25 mins) :
Preheat oven to 350 degrees Fahrenheit.
Slice the sweet potatoes with a sharp knife. I find that 1/4 inch slices are the best thickness.
Place the sweet potatoes in a baking tray, making sure they are evenly spaced and not stacked on top of each other and drizzle with 2 tbsp of olive oil.
Add spices, however much you prefer. Rarely can you ever go overboard with spices!
Bake at 350 for 15 minutes, remove baking tray, flip sweet potato medallions over with a spatula, and put back into over for another 10 minutes!
Let cool and serve with any soup, salad, or side with dinner!