I don’t know where you are, but right now in San Francisco it’s barely 60 degrees and foggy cold. I’m fairly certain most of the U.S. is sweating through a heat wave, but I just walked the dog wearing a down jacket with a (faux) fur hood.
Weather like this makes me crave comfort foods. I’m not talking mac n cheese or mashed potatoes (although I have an awesome cauliflower mash recipe that is to DIE for. and a great root vegetable mash. Both are excellent mashed potato subs). I want healthy comfort foods, like sweet potato fries or my newest creations, sweet potato chips. These are much better than those Terra chips that are fried in unhealthy vegetable oils. These make a great snack or great accompaniment to a meal when you want a healthier version of chips.
Sweet Potato Chips
1 – 2 large sweet potatoes (there are many varieties, but choose sweet potato over yam. I generally prefer the white fleshed Japanese sweet potatoes, but this one is one of the softer orange varieties)
Extra virgin olive oil
Slice the sweet potato very thin. You could even use a microplane grater. This one was so huge that I ended up cutting the slices in half, but whatever works for you. Place in a large bowl, drizzle olive oil over, then toss with sea salt. Cover a cookie sheet in parchment and spread discs over the sheet. Bake at 375 for 15 minutes, then flip and bake 15 more minutes. They’re done when they start to curl and crisp on the edges. Delicious!
Dinner! with an organic turkey burger topped with freshly made pesto, side of raw kraut: