Cook a Sweet Potato Day: Sweet Potato Chips
What a great day!
There is rarely a time that my pantry does not have sweet potatoes in it. This versatile powerhouse root vegetable is a personal favorite for sure. It can be baked, steamed, roasted, poached, boiled, grilled, and pureed. It is great in soups, stews, breakfast hashes, or all by itself. It is rich in so many nutrients. It truly deserves the title of super food.
Unlike the African Yams (Tubers), Sweet potatoes (Root Vegetables) are native to the Americas.
Native Americans have been cultivating and eating them far before settlers arrived, but by the 16th century they were part of many southern states food culture.
We all know the saying “An apple a day keeps the doctor away”, but really it should have been a sweet potato. .
This root vegetable promotes heart health, brighter skin, boosts the immune system, is full of cancer fighting anti-oxidants, has anti-inflammation properties, and enhances your mood through balanced energy. Can the apple say that?
Also, it is fat free so acts as a great side to add healthy fats to like coconut or olive oils. Here is a great snack to try
3 Ingredient Sweet Potato Chips
Chef Mary Matthews 2/22/2017
Ingredients
- 2 sweet potato
- 2 Tablespoons Coconut Oil, melted
- 1-2 Teaspoons Sea Salt (Or other favorite flavored salt)
Directions
- Preheat oven to 200°F
- Peel the sweet potato and slice it into very thin chips. 1/8″
- Line 2 baking baking sheets with parchment paper.
- Place the sweet potato chips on the baking sheet in a single layer.
- Using a pastry brush , brush a small amount of coconut oil onto each chip. Flip over and repeat on other side
- Sprinkle with sea salt. (You can also use your favorite seasoning salt to put your own signature twist on your chips I like using a chili or rosemary sea salt blend)
- Bake for about 1-2 hours until chips are crispy and golden brown around the edges.