I avoided sweet potatoes for most of my life. My first introduction to this starchy wonder tuber was at Thanksgiving, mashed up with all the sugar in all the land and then topped with caramelized marshmallows. No no no.
Then, somewhere in my early 30s, a kind soul baked me up some sweet potato chips. They were easy. They were crispy. They didn’t smell like burnt sugar. They were destined to jump to the top of my period craving list. Yes yes yes.
Here’s how I make them, plus some ideas for variation. And though I don’t always eat these with dark chocolate, when I do, it’s soooooo much yes.
1 x Organic Sweet Potato, thinly sliced
2-3 x Garlic Cloves, minced
1/4 cup x Oil (olive oil, coconut oil, toasted sesame oil, avocado — all good options)
pinch of Smoked Paprika (Cumin, Garam Masala, or Italian Seasoning — also delicious)
few pinches x kosher salt
Parmesan cheese, shaved (optional)
Pre-heat oven to 400 degrees. Toss your sliced sweet potatoes in a bowl with the oil. Sprinkle in your smoked paprika and stir. Add the garlic and stir. Then add your salt and stir. Spread them out evenly on a baking sheet. Bake for about 25 minutes or until golden brown, flipping them over once halfway through. Use a spatula to lift your chips off the sheet and onto a cloth napkin-lined dish (to soak up any excess oil). Sprinkle with parmesan shavings.
Grab your favorite bar of ghost pepper dark chocolate and break it into handy bite-sized pieces. Then alternate: right hand brings a Sweet Potato Chip to your mouth, left hand brings a piece of chocolate to your mouth, repeat.