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
- Preheat oven to 300 degrees Fahrenheit. Prepare a large baking sheet with parchment paper
- 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.
- Drizzle potatoes lightly with oil, and cover with salt, herbs and pepper
- Lay evenly oat on parchment so each potato has its own wiggle-room. Dont layer.
- 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.
- You know their ready when they are fully crisped up and turning slightly brown
- Serve and enjoy right away! Store in airtight container.
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