Kris's Sweet Potato Krisps
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As the director of sports nutrition for Penn State University's athletic
department, Kristine Clark, Ph.D., suggests her sweet-potato slices as
the perfect postrun snack. They also make a great appetizer dipped in
salsa, wasabi sauce, or low-fat dressing. One serving will
give you 90 percent of the DV for vitamin A.
Ingredients
2 medium sweet potatoes, sliced into 1/8" rounds 
2 tablespoons peanut / olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
2 teaspoons toasted sesame seeds (optional)
2 tablespoons chopped parsley (optional)
Directions
1. Preheat oven to 425 degrees.
2. In a medium bowl, toss sweet-potato slices with olive oil, garlic powder, and salt and pepper to taste. Spread in a single layer on a foil-lined cookie sheet.
3. Bake (turning every 10 minutes) for 30 to 40 minutes until brown and the edges curl.
4. Cool slightly and sprinkle with sesame seeds and parsley (optional).
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