By this time, everyone is well aware of my undying love for both sweet potatoes and salty snacks. I’m a self-confessed junk food junkie and while I wish that would stop, it won’t. Chips, cookies, candy, chocolate, fruity snacks. They call to me. Really. I’m ok at avoiding the impulse buy at the grocery store but still… I go to the cafe at break time for a glass of water and the chips press their crinkly, shiny bag up to the vending machine glass as if to taunt me. It’s a sad, sad world where chips tease you.
I’ve never been known to turn down a salty, crispy potato chip and so, it makes eating healthy, making new lifestyle choices, losing weight all very challenging. I could be skinny if I just cut all of my ties with junk. In the meantime, I just try and make better choices. TRY. Not always succeed but you know, oh well. Either way, I find these sweet potato chips to be a really decent alternative to standard fried chips. They may even be, dare I say, better?! Really. I think they are. They’ve got a little sweetness to them that I love. And they’re still salty enough to satisfy my cravings. Plus they are baked so I can eat a ton and not feel completely guilty.
- 1 sweet potato, thinly sliced
- 2 Tbsp. olive oil
- 1 Tbsp. orange zest
- 1-2 tsp. freshly chopped thyme
- Salt and pepper to taste
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- Combine olive oil and orange zest in a small bowl. Using a pastry brush, brush half the olive oil mixture onto your baking sheet.
- Lay your sweet potato slices onto the baking sheet. Brush the potato slices with the remaining oil.
- Sprinkle thyme evenly on top of your potato slices.
- Roast in the oven for 20 to 25 minute until crisp.
- Sprinkle salt and pepper on top to taste.