Salted Lemon Sweet Potato Chips
The first thing I like to do when coming home from a trip – especially a long one – is a quick detox of only healthy homemade snacks and meals. Arriving home from a month in Italy (posts are on their way, I promise!) I found myself locked out of my flat – after climbing the 10 flights of stairs to my room carrying luggage – with no way to get in until my roommates arrived home from France later that night. So when life gives you lemons… you run to Tesco and spontaneously buy a bag of sweet potatoes!
I’ve been making my own chips since arriving in London but had never used sweet potatoes before. The flavor was stronger than that of the regular potato and I wanted to accentuate it while making myself a quick snack before dinner. It took a few tries and variations of the remaining ingredients I found sprawled throughout the kitchen in Ben’s flat but I finally came up with a winner!
Let’s Get Started:
5 Medium Sweet Potatoes, thinly sliced (I like to keep the skin on)
Salt to taste (If you have it handy, Himalayan Pink Salt is perfect!)
Let’s Get Cookin’:
Pre-heat the oven to 350*F. Place non-stick parchment paper on two baking sheets. Cut sweet potatoes into thin slices, the thinner they are the crunchier the chips will become! It is OK if the chips vary in size, I like to use as much of the sweet potato as I can. Place slices on baking sheets and squeeze lemon juice on both sides of the chip. Then sprinkle salt throughout the baking sheet. Bake for 15 minutes or until edges are browned and curling. Add a dash more salt and lemon after taking them out of the oven, if needed. Enjoy!
Let’s Get Creative:
A few springs of rosemary, finely chopped would definitely be an enhancement to these chips! For spice lovers, sprinkle chili powder on top of the chips. You could also try a salt and vinegar medley as well. The possibilities are endless! This recipe is so easy, it’s worth it to try a few different variations to make your taste buds happy 🙂
Enjoy & Stay Classy! xx