Healthy Recipe: Sweet Potato Crisps

    When I first started eating healthier and trying out new cooking methods, I had a few bad end results! The first time I tried to make fries in the oven, they all stuck to the pan and ended up tasting more like mushy hash-browns – not a good replacement when you’re craving crispy fries! Another time, I attempted to make a stewed Indian dish, but since I didn’t have red pepper flakes, I used red peppers from the garden (thinking they would taste the same) but it was so hot Joe and I couldn’t even eat it! Then there was the first time I made Sweet Potato Chips in the microwave, but they just didn’t have the crispiness of regular chips! After a few trials, I figured out it was easy to fix – just using less oil and thinner cuts. Now, with this method, I have them just right. And, while there is still room in a healthy diet for those spiced and fried sweet potato chips, these make a great replacement for an everyday meal! A bonus is that they only take about 10 minutes to make and don’t dirty any dishes at all!

 

• 2 small Sweet Potatoes (~1/2 lb)

• 1 Tbsp Olive Oil

• ¼ tsp. salt

• ¼ tsp. chili pepper

• ¼ tsp. garlic powder

• ¼ tsp. cumin

 

    Slice Sweet Potatoes as thin and uniform as possible (if you have a mandolin, that works great!) Place SP thins and oil in Ziploc bag and seal. Mix together until all SP are coated with oil. Remove SP thins and place on a piece of parchment paper that will fit into microwave. Sprinkle with a mixture of the seasonings and microwave for 2 minutes. Flip and microwave 1-2 minutes more. Keep an eye on the crisps to make sure that they don’t burn! Allow to cool for 2-3 minutes so SP thins may continue to crisp. Serve immediately as a side to lunch or dinner, or cover with cheese, guacamole and black beans for healthier nachos! Enjoy!