These easy-to-make baked sweet potato chips are full of vitamins. (Kate Lawson / The Detroit News)
Day 12 of my healthy-eating plan took a nose dive — right into a potato chip bag.
Snow and the temperatures had been falling all day and my body was feeling the call of the carbs. I put on a sweater, fixed a couple of cold meatloaf sandwiches and before you could say, “Where are the pickles?” I was elbow deep into a bag of salt and pepper crinkle cut chips. It was ethereal; not even my conscience could keep me from the most guilty pleasure.
Once I came to my senses (and stepped on the scale), I realized it was the crunch I was after and that if I used my head — and my baking skills — I could keep myself out of trouble and a bigger jean size.
I adore sweet potatoes, but the bags of chips are mostly processed and pricey. So instead of the snack aisle, I hit the produce aisle and grabbed some fresh sweet potatoes.
Thinly sliced and coated with olive oil and salt and pepper, these are baked in a low oven until they become crispy and crunchy. Loaded with flavor — and vitamins plus the powerful antioxidant beta carotene — I knew, thanks to their help, I could return to healthy eating.
The only problem is that now that I’m hooked, I’ll have to make more, and more and more.
Crispy Sweet Potatoes
Recipe adapted from Food & Wine.
1 small sweet potato, peeled and very thinly sliced using a mandoline or very sharp knife
3 tablespoons olive oil
Sea salt and freshly ground pepper to taste
Preheat oven to 275 degrees. Set racks on 2 baking sheets. Toss sweet potatoes with oil and seasonings in large bowl until each slice well coated. Arrange slices in single layer on the racks. Bake for about 50 minutes rotating sheets half-way through baking untl chips are deeply gold. Chips will crisp as they cool and can be stored overnight in an airtight container. Makes 2 servings.
Per serving: 238 calories; 20 g fat (3 g saturated fat; 76 percent calories from fat); 14 g carbohydrates; 0 mg cholesterol; 145 mg sodium; 1 g protein; 2 g fiber.