Saturday, February 28, 2015

Rosemary Sweet Potato Chips

Guilt-free snack! I think these are even yummier than regular potato chips... Here’s just a few of the things I learned about sweet potatoes:

Sweet potatoes have more than 100% of the daily requirement for vitamin A.

They contain high amounts of vitamin E, an antioxidant that helps protect our bodies from free radicals.

Sweet poatoes have more fiber per serving than oatmeal.

They are the best source for bioavailable (absorbable) beta-carotene.

The Center for Science in Public Interest has ranked the sweet potato number one in nutrition (ahead of spinach and broccoli).

But, best of all, they taste like dessert!

  • 2 large sweet potatoes
  • 2 tbsp. melted coconut oil
  • 2 tsp dried rosemary
  • 1 tsp sea salt
  • Honey Yogurt Dip
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon honey

  • Preheat oven to 375 degrees F. Peel sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss sweet potatoes with coconut oil, rosemary, and salt.
  • Place sweet potato chips in a single layer on a baking sheet covered with parchment paper. Bake in the oven for 15 minutes, then flip the chips over and bake for another 15 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
  • Meanwhile, mix Greek yogurt and honey until blended. Remove chips from oven and allow them to cool. They will crisp up even further as they cool. Serve with yogurt dipping sauce. You can also pack the chips in an airtight container and eat on the go. Enjoy!

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