Sweet potato chips are a great side dish, appetizer, or snack. I loved the combination of the sweet potato chips and the avocado pine nut puree. Sweet potatoes burn a bit more easily than standard potatoes. For this reason, I like to make my sweet potato chips a little thicker. They are still browned and slightly crisp, but they aren’t as crunchy as traditional potato chips. The thickness helped the chips stand up to the thick avocado pine nut puree.
These chips are tossed in olive oil and then baked, which makes them healthier than fried potato chips. By serving the chips with the avocado pine nut puree I created a healthy snack made of wholesome organic ingredients. This appetizer is vegan and paleo, and such a crowd pleaser that no one would suspect it to be vegan and paleo.
Total time: about 40 minutes
You will need:
2 large Sweet Potatoes
about 2 tablespoons Olive Oil
1 teaspoon Salt
1/4 teaspoon Pepper
Heat your oven to 350 degrees.
Peel the sweet potatoes. Then use a sharp knife to cut slices of sweet potato about 1/8 of an inch thick. I find that sweet potato chips have a tendency to burn, so I prefer to cut them a bit thicker – thicker than my mandolin can slice. Do your best to evenly slice the chips.
Place the sliced sweet potato in a large bowl. Add the olive oil, salt, and pepper. Toss together. You want the olive oil to lightly coat the chips. Add more if necessary.
Spread the chips out on baking sheets, then place in the oven. Check on the sweet potatoes after about 15 minutes. Sweet potatoes go from browned to burnt pretty fast. Once the first side of the sweet potatoes have begun to brown, flip them over. Cook another 10 minutes or so, until the second side have browned. Serve warm or room temperature.