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I'm a huge chipaholic. In my opinion, they go with everything and anything, but they're definite culinary BFFs with a sandwich or burger. The problem? They rack up calories, saturated fat, and sodium faster than you can say "Dorito dust." Solution? Make your own. Seriously. With minimal effort and a few minutes of zapping in the microwave, you can produce your own sweet potato crisps for 50 calories per delicious serving. Here, we'll show you how:
Eating healthy should still be delicious.
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Now all that's left is to decide what to serve with them. I'll give you a few suggestions:
Microwave Sweet Potato Chips (Microwave Snacks)
As much as I love baking up all kinds of treats sometimes I want a snack that is super easy. After sharing my recipe for Microwave Potato Chips you guys showed me that you love simple snacks too! Once I perfected the potato chip recipe I knew I had to do a follow up, another version with delicious Microwave Sweet Potato Chips!
My Microwave Sweet Potato Chips are unbelievable! This snack is both impressive and delicious. Your friends and family will not believe that you made these crispy chips at home and they will never know that you made them in minutes in the microwave! They are so crisp and crunchy and actually super healthy as they are made of just sweet potato and a touch of olive oil and salt.
I love the idea that any old day I could make homemade potato chips to go along with all kinds of dips and sandwiches. And of course, they are incredible to eat on their own. Depending on your taste feel free to toss these in whatever seasonings you like from garlic powder to cumin to just plain, these chips are addicting!
Do you want more Microwave Snack recipes? Check out my Microwave Sweet and Salty Nuts and my Microwave Kale Chips.
Classic Ham Salad Ingredients
Ham salad is a breeze to make and is perfect for using up leftover ham you’ve got lying around. Here’s what goes into these ham salad sandwiches:
- Ground ham
- Pickle relish
- Dried onion flakes
- Dinner rolls
- Toppings of choice
Waterbury Publications, Inc.
Along with potato salad, pasta salad is also another picnicking favorite. This vegetarian pasta salad will appease to all different dietary restrictions, and if you're gluten-free, you can easily sub in gluten-free pasta instead.
Get our recipe for Butternut Squash Pasta Salad.
- 4 sourdough English muffins, split and toasted
- 4 teaspoons honey mustard
- 2 cups shredded cooked turkey breast (about 1/2 pound)
- ¼ cup thinly sliced red onion
- 5 ounces Brie, sliced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup trimmed arugula
Arrange muffin halves, cut sides up, on a baking sheet. Spread 1 teaspoon mustard over each of 4 halves top each with 1/2 cup turkey and one-fourth of onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with salt, pepper, and arugula. Top each turkey half with 1 cheese muffin half.
Go for the Gold with White Russian Cake Pops
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- 1 medium sweet potato, (about 8 ounces), sliced into 1/8-inch-thick rounds
- 1 tablespoon canola oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
Place sweet potato slices in a large bowl of cold water soak for 20 minutes. Drain and pat dry with paper towels.
Return the sweet potatoes to the dried bowl. Add oil, salt and pepper toss gently to coat.
Lightly coat air-fryer basket with cooking spray. Place just enough of the sweet potatoes in the basket to form a single layer. Cook at 350 degrees F until cooked through and crispy, about 15 minutes, flipping and rearranging into a single layer every 5 minutes. Using tongs, carefully remove the chips from the air fryer to a plate. Repeat with the remaining sweet potatoes.
Let the chips cool for 5 minutes serve immediately or cool completely and store in an airtight plastic container for up to 3 days.
Sweet Potato Chips
What child doesn’t like chips? Right? I tried making sweet potato chips THREE times! First time, they turned black almost immediately (cooked at 425). Second time, not cooked long enough.. too chewy (at 250). Third time was a charm (except for the part where I grated my finger prepping the potatoes). Other than that..wink.. these couldn’t be easier.
- Take a sweet potato
- Grate or cut thin slices
- Place on baking sheet and slightly salt
- Bake at 250 for 1 hour (moving the potato slices around every 15 minutes.)
- There is a fine line between not cooked enough and burned. If you can land at that crispy- still orangish brown stage… They are delicious.
- If you don’t cook them long enough, they are chewy, and my kids didn’t like them. The crispier for us the better!! And at crispy… MMMMM..MMMM
These sweet potato chips make a delicious lunch side or snack. You can make ahead and store in an airtight container or baggies.
- They contain Vitamin A !! 262% of the Daily Value in ONE small sweet potato!!
- High in Vitamin C. 29 % of the Daily Value in ONE small sweet potato!!
- Beta – carotene 23,018 mcg !! (I don’t think there is a Daily value for beta carotene, but 23 thousand mcg seems like plenty!)
Twice as high in fiber as regular potatoes
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- 2 medium sweet potatoes (about 1 1/2 lbs. total), peeled and sliced into 1/2-in.-thick rounds
- 2 tablespoons plus 1/4 cup extra-virgin olive oil
- ½ teaspoon fennel seeds
- ½ teaspoon kosher salt
- ¼ teaspoon red chile flakes
- 1 garlic clove, minced
- 1 tablespoon brined capers, minced
- 2 cups loosely packed flat-leaf parsley leaves, finely chopped
- ½ teaspoon lemon zest
- 1 seeded baguette, cut crosswise into 4 equal pieces, each piece cut in half horizontally
- 4 ounces feta cheese, crumbled
Preheat oven to 450°. In a large bowl, combine sweet potato rounds, 2 tbsp. oil, the fennel seeds, salt, and chile flakes. Toss to coat. Transfer sweet potatoes to a parchment paper-lined rimmed baking sheet and spread out in a single layer. Bake, turning once, until soft and golden, about 20 minutes.
Meanwhile, make salsa verde: Mix garlic, capers, parsley, zest, and remaining 1/4 cup oil.
Heat baguette pieces in the oven until just warmed through, about 8 minutes then make 4 sandwiches with sweet potato rounds, salsa verde, and feta.
Baked Sweet Potato Chips
The Whole 30: Have you heard of it? It’s everywhere online. Just type in those words and you’ll get gazillions of articles, links and recipes all about this ‘diet’. Why am I talking about it here? Because I’m attempting to make it happen.
So over the next few weeks, you’ll still see some of my typical breads, desserts and such that I normally share. But you’ll also see some foods I’ve been eating while on the Whole 30 plan. I hope you’ll stick around. It will be a fun journey.
I’ve always been a sweet potato fan. There are a few here on the blog. I have a fabulous sweet potato pie. That is beyond amazing! And I also have maple whipped sweet potatoes that are yummy. They’re a perfect side for almost any meal!
I adore homemade potato chips. I’ve pretty much given up the store-bought kind. My husband hasn’t and since I refuse to buy them…it’s the one thing he’ll occasionally go to the store for. I’m OK with that and I typically don’t lust after them. But every now and then I just want to grab a small handful.
But the homemade variety just take me to a happy place. I love how healthy they are. And they really are super simple! It take awhile to bake them but if you have access to a food processor these babies a cinch to cut.
And because these are so good and acceptable on Whole 30 I’m bound to bring you regular potato chips sooner or later. Because they’re amazing too!
I’ve combined these with a quick tasty dip made with homemade mayonnaise, a bit of lemon juice and dill. Go to my friend Natalie’s page if you want to make mayo she just posted the super easy recipe for making it yourself.
Til we meet and eat again,
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