Ingredients
3
pounds sweet potatoes (about 3 inches in diameter)
1/2
teaspoon garlic salt
1
tablespoon olive or vegetable oil
1
jar (16 ounces) thick-and-chunky salsa
1
cup frozen sliced peaches, thawed and chopped
1
can (8 ounces) pineapple tidbits, drained
Preparation
Heat oven to 375°. Spray large cookie sheets with cooking spray. Cut potatoes into 1/4-inch slices; arrange in single layer on cookie sheets. Sprinkle with garlic salt; drizzle with oil.
Bake 10 minutes; turn. Bake 15 to 20 minutes longer or until potatoes are golden brown.
Mix remaining ingredients. Serve chips with salsa.
