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SWEET POTATO CHIPS AND DIP

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Have you ever thought of using potato chips as a breading? If not, you haven’t lived yet! Pick your flavors. There are so many out there to choose from, and you can totally use baked chips if you prefer to go the healthier route. Also works with pita chips, bread crumbs, or seasoned panko. Crush and grind up the chips into crumbly bits with fresh herbs and roll your roasted sweet potatoes to cover. One of the easiest things ever.

  • Yield: 4-6 1x

Ingredients

Scale
  • 7 medium sweet potatoes
  • a little oil
  • handful of flat leaf parsley (chop and reserve a bit for garnish)
  • a few handfuls of potato chips
  • 1 T truffle oil, to garnish
  • plant-based sour cream or dressing of choice

Instructions

  1. Preheat oven to 375°F/180°C.
  2. Coat sweet potatoes with a splash of oil, assemble potatoes evenly on baking sheet.
  3. Roast for 45-50 minutes or until easily pierced with a fork.
  4. Remove from oven and let cool for 10 minutes.
  5. When potatoes are cool enough to handle, remove skins carefully.
  6. Add most of parsley and all the potato chips to a food processor and process until it is broken down to a breading texture.
  7. Roll peeled sweet potatoes in chip breading, and line up on baking sheet.
  8. Roast at 400°F/204°C for about 8 minutes, or until chip breading is nice and crispy.
  9. Place sweet potatoes on a plate and garnish with truffle oil, plant based sour cream and parsley.

Find it online: https://wickedkitchen.com/sweet-potato-chips-and-dip/

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