Do you ever have a craving for potato chips but want something a little bit healthier? Well, there are those root veggie chips in the store, but they are a bit expensive for my price range.
I love making my own baked sweet potato chips. While white potatoes are full of nutrients, sweet potatoes are lower in calories and carbs and also contain more Vitamin A and Vitamin C than white spuds. Plus, these are baked not fried, yet still deliciously crispy.
You'll want to eat them fresh out of the oven to stay crispy though, so only make as many as you need at a time. But if you're like me, you'll have no problem scarfing down way too many to ensure there are none left.
First, you'll need a mandolin. This magically useful kitchen tool (shown below) makes slicing vegetables consistently at any width a breeze. You could always slice by hand, but I personally find it hard to cut the slices thin enough to get crispy or all the same width so they cook evenly.
Slice 1 sweet potato for 2-4 servings, or 2 for more. The picture below is the result of one large sweet potato. No need to peel first! A bunch of nutrients hang out there. :)
Arrange the slices in a single layer on a baking sheet. Lightly drizzle with olive oil and toss to coat evenly. Sprinkle with seasonings such as salt, garlic powder, or chili powder.
Bake at 400 for 5-10 minutes. Keep an eye on them. You can see below a couple of mine got too dark. (Oops!)
While the chips are baking, make your guac. Again, one avocado is plenty for 2 people, or scale to serve a larger crowd.
Mash one avocado with 1-3 cloves of garlic (depending on size), diced onion, and diced jalapeno. Season with salt, paprika, chili powder, and fresh lime juice.
Ingredients (Serves 4)
Sweet Potato Chips
- 2 large sweet potatoes
- 1-2 tbsp extra virgin olive oil
- seasonings to taste - salt, cumin, paprika, garlic powder, chili powder
- two ripe avocados
- half of red or white onion, diced
- half jalapeno
- 1 lime
- 2-4 cloves garlic, minced
- seasonings to taste - salt, paprika, chili powder