Sweet potato chips with lime
Sweet Potato Chips with Lime
I have a major weakness for salty, crunchy snacks. I’m always so happy when Friday rolls around because it’s our “movie night” and I always make nachos. But aside from that, I rarely ever buy a bag of chips. I can seriously eat all of them by myself. Not something I’m particularly proud of, but true nonetheless. It’s just better if they aren’t even around.
Anyway. Not having them in the house doesn’t keep me from wanting them. I had bookmarked a recipe for sweet potato chips from A Southern Grace quite a while ago and I got inspired to try them today. I followed Grace’s simple instructions with one addition. I also added some fresh lime zest to the chips. I loved the mix of salty sweet with a tiny taste of citrus. These are a pretty tasty (and healthy) snack. The only complaint I have is that some of the chips didn’t stay crunchy. I had read somewhere that you could just reheat them and they’d crunch back up. They didn’t stick around long enough to test that theory though.
Recipe: Sweet Potato Chips
sweet potatoes, as many as you like (I used 3 potatoes.)
kosher salt or sea salt
zest from 2 limes
Preheat oven to 375 degrees. Using a mandolin, food processor, or a sharp knife, slice your scrubbed (but not peeled) sweet potatoes into thin slices. Cover a baking sheet with parchment paper and spray paper with cooking spray. Lay potato slices on the sheet, then spray again with cooking spray. Sprinkle with salt and lime zest. Bake 15 minutes, then remove from oven to turn slices over. (No need to spray them this time.) Sprinkle with salt and lime zest again. Return to oven and bake for another 10-15 minutes. Watch carefully to prevent burning. You may need to remove a few chips from the tray that are browning too fast. Just return the remainder to the oven to finish baking.