Happy October! I’m a sucker for anything pumpkin shaped this month, especially if it’s itty bitty and yummy. Last month I shared some ideas for making easy back to school snacks and the veggie chips were one of my favorites. These sweet potato versions shaped like mini pumpkins are perfect for October school lunches or after school snacking.
Here’s how we made them…
Photography by Liz Stanley. Assisted by Sarah Iveson
(full recipe at the bottom)
1. Peel large sweet potatoes
2. Slice with a mandolin or sharp knife into 1/8” slices. Cut with a mini pumpkin cookie cutter. I boiled up the leftovers scraps until soft for Edie to eat.
3. Toss with olive oil, season with kosher salt and bake at 400 degrees for 15-25 minutes or until crispy
Pumpkin Shaped Sweet Potato Chips
Sweet potatoes
Mini pumpkin cookie cutter (or an apple also works). We used one from this set
Olive oil
Salt
1. Peel large sweet potatoes
2. Slice with a mandolin or sharp knife into 1/8” slices. Cut with a mini pumpkin cookie cutter
3. Toss with olive oil, season with kosher salt and bake at 400 degrees for 15-25 minutes or until crispy