Thursday, January 23, 2014
Sweet Potato Chips
Eating your vegetables has become easier and easier it seems. From juices to soups to stir-frys, and beyond, it's not the daunting (or less palatable) undertaking it once was. And when you can find a way to spin them into a savory snack, like baked chips, you're really onto something.
I happen to really enjoy roasting my vegetables into crispy, seasoned chips for snacking, and I'm currently on a kale and sweet potato rotation (so good!). But you don't have to stop there. Give whatever vegetables you have on hand a go as a delicious snack when you're craving a savory bite. You'll likely become as hooked as I am, but that's a good thing, I promise.
Baked Sweet Potato Chips
Sweet Potatoes, peeled and thinly sliced (Tip: carefully using a mandoline to get thin, uniform slices makes quick work of this)
Herbs de Provence
Freshly Ground Black Pepper
Preheat oven to 350 degrees F.
Place potato slices on a baking tray and drizzle with olive oil. Season liberally with herbs de provence, salt and pepper and toss to combine and coat the slices. Bake until lightly browned and crispy, about 20-25 minutes. Serve and enjoy!
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