She Strengthens

Unleash the Flavor of Sweet Potatoes

Are you tired of the same old bland barbecue-flavored chips? Look no further! We’ve got a game-changing recipe that will revolutionize your snack game. By harnessing the natural sweetness of sweet potatoes and pairing it with the smoky depth of smoked paprika, we’ve created a deliciously healthy and addictive chip that’s perfect for dunking in your favorite creamy dip.

The Magic of Sweet Potatoes

Sweet potatoes are often overlooked as a snacking option, but they’re packed with nutrients and have a naturally sweet flavor that’s just begging to be unleashed. By thinly slicing them and baking them to perfection, we can bring out their natural sweetness and create a crispy, satisfying snack.

A Match Made in Heaven: Smoked Paprika and Sweet Potatoes

Smoked paprika adds a rich, savory depth to our sweet potato chips that’s simply irresistible. With its subtle smokiness, it enhances the natural sweetness of the sweet potatoes without overpowering them. The result is a flavor combination that’s both familiar and excitingly new.

Get Ready to Munch

This recipe is easy to make and requires minimal ingredients. Simply heat your oven to 375°F, slice up your sweet potatoes, and toss them with olive oil, smoked paprika, and kosher salt. Then, bake them to perfection and enjoy!

Recipe Details

Yield: 2-3 servings
Difficulty: Easy
Total Time: About 30 minutes

Ingredients

• 1 medium sweet potato (about 8 ounces), scrubbed
• 2 teaspoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• Jalapeño-Cilantro Yogurt Spread, for dipping (optional)

Instructions

1. Preheat your oven to 375°F and arrange a rack in the middle.
2. Slice the sweet potato into very thin rounds (1/16 inch thick; use a mandoline if you have one) and place in a large bowl.
3. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.
4. Place the slices in a single layer on 2 baking sheets—the rounds can be touching but should not overlap.
5. Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes.
6. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes.
7. Using your hands, carefully transfer the chips to a serving dish.
8. Repeat with the second sheet.
9. Serve immediately with Jalapeño-Cilantro Yogurt Spread, if desired.