Listed in: Snacks
4 medium sweet potatoes, peeled and thinly sliced
1/3 c. Oilerie® Pear Balsamic Vinegar
2 Tbsp. Oilerie® Cinnamon EVOO
3/4 tsp. Oilerie® Himalayan sea salt
Heat oven to 400. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the balsamic and oil. In a large bowl, combine potato slices and balsamic/oil mixture. Toss until liberally coated. Arrange wedges on parchment paper-lined pan in single layer. Sprinkle with sea salt. Roast for 45 minutes until crispy and the balsamic glaze has caramelized.
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