Everyone loves potato chips, however you can have just as much of the flavor and crunch without the deep fried over chemicalized version you get at your local store. That is why I love baked sweet potato chips. Not only are they better for you baked, but sweet potatoes themselves contain potassium, fiber, and more nutrients than regular potatoes.
The cashew dipping sauce, of course, is optional. However, this is great if you want to prepare a full side dish for a party or gathering, as the creamy flavor of the cashew sauce are perfectly complementary with the texture and flavor of the chips.
This dish is ideal if you are trying for new paleo side dish or snack. Enjoy!
2 tbsp Olive Oil
2 Sweet Potato
1 tbsp Salt
1 cup cashews
5 sprigs of cilantro
¼ tsp cayenne
¼ tsp salt
¼ tsp pepper
1 cup water
Preheat oven to 425*F.
Slice sweet potatoes very thinly, (a mandolin is excellent for this, but you can also use a properly sharpened chef’s knife to get the job done.)
Toss sweet potatoes with olive oil in a large bowl.
Spread sliced sweet potatoes out evenly on a lined baking sheet and sprinkle with salt.
Bake for 10 minutes and then turn the slices over, bake for another 10-15 minutes. Bake until chips curl or taste test to make sure they have the proper crunch you desire.
To create the sauce, blend all ingredients until it is creamy and thick. To thicken, add more cashews. Taste to add more seasoning.
How did you like it? Do you have any tips for anyone else creating this recipe? Tell us in the comments below!