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Ingredients Jump to Instructions ↓

  1. 3 pounds sweet potatoes (about 3 inches in diameter)

  2. 1/2 teaspoon garlic salt

  3. 1 tablespoon olive or vegetable oil

  4. 1 jar (16 ounces) thick-and-chunky salsa

  5. 1 cup frozen sliced peaches, thawed and chopped

  6. 1 can (8 ounces) pineapple tidbits, drained

Instructions Jump to Ingredients ↑

  1. 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.

  2. Bake 10 minutes; turn. Bake 15 to 20 minutes longer or until potatoes are golden brown.

  3. Mix remaining ingredients. Serve chips with salsa.

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