Fall and winter weather makes me crave comfort foods. I’m not talking mac n cheese or mashed potatoes (although I have an awesome cauliflower mash recipe that is to DIE for. and a great root vegetable mash. Both are excellent mashed potato subs). I want healthier comfort foods, like sweet potato fries or my newest creation, sweet potato chips. These little gems make a great snack or great accompaniment to a meal when you want a healthier version of traditional chips.
Right out of the oven
Sweet Potato Chips
You’ll need
- 1 – 2 large sweet potatoes (there are many varieties, but choose sweet potato over yam. I generally prefer the white fleshed Japanese sweet potatoes or the Hanna variety, but this one is one of the softer orange varieties)
- Extra virgin olive oil
- sea salt
You’ll need to
- Slice the sweet potato very thin. You could even use a microplane grater. This one was so huge that I ended up cutting the slices in half, but whatever works for you.
- Place in a large bowl, drizzle with a decent amount of olive oil, but not enough that the slices are swimming. Make about 1/4 cup or less depending on quantity.
- Toss with sea salt.
- Cover a cookie sheet in parchment and spread discs over the sheet.
- Bake at 375 for 15 minutes, then flip and bake 15 more minutes.
- They’re done when they start to curl and crisp on the edges. Delicious!
Tonight I ate these with an organic turkey burger topped with freshly made pesto, side of raw kraut:
