herb-roasted sweet potato chips

I believe there is a little bit of a chip addict in all of us.

Whether you dream of green-speckled dill pickle with the extra thick ruffles, thin and crispy pringles or those swanky beet chips now available in family size at Costco- chances are you have a small weakness for chips.

Me? Growing up as a snack-food enthusiast, nothing said friday night-in with a mary-kate & ashley movie like ruffles all dressed and a few of my brace-faced girlfriends.

School celebrations? Slumber parties? How about 13 different types of chips and all of the orange soda you could down before 1am. (no wonder I always was the last one asleep with a belly ache)

Kid’s afternoon snacks these days are more goat cheese-stuffed fig with sugar-free date jam and a less Jalapeno Cheetos (for pretty good reason)

A few of us ‘adults’ have ditched the Doritos for our beloved coconut oil-sprayed, nutritional yeast-crusted popcorn

-but that doesn’t mean we still don’t eye the rainbow of cellophane bags that take up an entire AISLE in the grocery store

HEY

Stop daydreaming, do yourself a favor and whip up those 2 sweet potatoes sitting patiently in your crisper into a memory of warm kettle cooked chips– delicately spiced for the ‘mature’ side of you but still 100% kid-approved.

These chips are:

crispy

crunchy

sweet

& salty.

You might carry them along as an appetizer to a sports game party or you might just make them on a Tuesday night with a glass of wine and conveniently no one to share with.

Dip? naturally.

I was cooking for uno in this instance so I used a basic creamy hummus I had on hand- but if you want to get ambitious and make a cashew dill/ranch/French onion thang- you are my hero.

Herb-Roasted Sweet Potato Chips

Ingredients

2 large sweet potatoes (unpeeled) 

2 teaspoons coconut oil

coarse sea salt

crushed black pepper

2 teaspoon herbs de provence: (dried rosemary, thyme, basil, oregano)

Instructions

1. Preheat oven to 300 degrees Fahrenheit. Prepare a large baking sheet with parchment paper
2. Rinse and pat potatoes dry. With a large knife or mandolin, slice potatoes as thinly and uniformly as possible. Thinner = more chip-like. Thicker = still yummy, but less crunch.
3. Drizzle potatoes lightly with oil, and cover with salt, herbs and pepper
4. Lay evenly oat on parchment so each potato has its own wiggle-room. Dont layer.
5. Bake for 20 minutes, flip over and for another 20 minutes. Cooking time will vary slightly based on how hot your oven is/how thick you cut your potatoes.
6. You know their ready when they are fully crisped up and turning slightly brown
7. Serve and enjoy right away! Store in airtight container.

Meredith