Growing up in our healthy household, our dinner table was no stranger to sweet potatoes. Our mom served them often as the carb with our dinner, especially in the winter. We always loved them and, they always felt like comfort food—and their sweetness helped to squash our sweet tooth. When we got to college and were getting our degrees in nutrition, and we realized just how good they are for you (for starters, they’re packed with quality carbs, fiber and antioxidants including beta carotene for glowing skin and to protect against cell damage by mopping up free radicals and helping to fight off chronic diseases like cancer and heart disease) and we took it to a whole new level—and we started making them with dinner at least half the week! It was so easy to microwave them and they were ready in minutes—and we had learned a trick—sprinkle them with cinnamon and they taste even sweeter. Nowadays, we suggest that our clients do the same and our clients are always so relieved to know we aren’t anti-carb girls. In fact, we know from research, the results on ourselves and on our clients that small amount of a high-fiber quality carb gives you energy, helps you to lose weight, prevents mood swings and helps prevent binges—woohoo! And sweet potatoes fit the bill! That’s why we created our Mexican Sweet Potato Salad, Sweet Potato and Carrot Mash, Cherry & Pistachio Sweet Potato Medley and our Sweeeeeeeet! Potato Pie—and now these!
These are the perfect sweet, salty and crunchy combination to satisfy your snack tooth and your waistline… and your healthy body, so dig in!
Sweet Potato Chips with Sea Salt & Dark Chocolate Drizzle
Makes 1 serving
Ingredients:
- 1 small 4 oz. yam
- 2 tbsp. dark chocolate chips
- 1/4 tsp. sea salt
Directions:
- Preheat oven to 250 degrees F and position oven rack in the center of the oven.
- Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way, but they are still tasty and delicious 🙂
- Lay out chips in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking.
- Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling.
- In microwave, melt dark chocolate in a small bowl. Microwave for 7 seconds and then stir and put back in the microwave at these intervals until melted. Keep an eye on the chocolate so it doesn’t burn!
- Once melted, drizzle the sweet potato chips with Dark chocolate and sprinkle with sea salt. Serve immediately.
Nutritional Information:
1 serving
Calories 167; Fat 5g; Saturated Fat 3g; Carbohydrates 32g; Protein 3g; Cholesterol 0mg; Sodium 251mg; Fiber 4g
- 1 small 4 oz. yam
- 2 tbsp. dark chocolate chips
- ½ tsp. sea salt
- Preheat oven to 250 degrees F and position oven rack in the center of the oven.
- Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way, but they are still tasty and delicious J
- Lay out chips in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking.
- Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling.
- In microwave, melt dark chocolate in a small bowl. Microwave for 7 seconds and then stir and put back in the microwave at these intervals until melted. Keep an eye on the chocolate so it doesn’t burn!
- Once melted, drizzle the sweet potato chips with Dark chocolate and sprinkle with sea salt. Serve immediately.
