½teaspoonfreshly ground black pepper, ¼ teaspoon if you want less spice
¼teaspooncayenne pepper, less if you want less spice
1 to 2 teaspoonscoarse sea salt
2Tablespoonsfinely minced fresh Italian parsley
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Peel the sweet potatoes and slice crosswise into ¼" thick rounds. You can also make sticks, about ½" wide, if you prefer. Then place into a medium bowl.
Mix the oil and lime juice together either using a whisk until emulsified or, my preferred method, in a sealed jar. Place the oil and juice into a jar, seal and shake vigorously; this emulsifies the liquids quickly and thoroughly.
Pour the oil and juice mixture over the sweet potatoes and toss until the potatoes are well coated. I like to use my hands for this to make sure every surface is covered.
In a small bowl mix together the garlic powder, chili powder, black pepper and cayenne.
Pour these spices over the potatoes and mix throughly. Again, I use my hands. But by all means use a wooden spoon if you prefer.
To cook in your air fryer:
Place some of the slices into your air fryer. I lay them out so they aren't overlapping.
Set the temperature to 400° F and the timer for 15 minutes and cook.
When done, remove the slices and replace with more slices. You should be able to finish in 3 times.
To cook in your oven:
(Adding instructions, but these are MUCH better in the air fryer.)
Heat your oven to 450° F. If you have a convection oven, I recommend using that.
Cover a large baking pan or cookie sheet with parchment paper.
Lay the slices on the pan and cook for 25 to 30 minutes. Turn the potatoes over halfway through cooking. The time will depend a lot upon your individual oven. I advise checking them at 20 minutes.
Finishing the dish:
When the sweet potatoes are cooked, sprinkle both sides with the sea salt and parsley to your taste.