It took me so long to get on the peanut butter and banana train. I don’t think I started liking bananas until my early 20’s, which suddenly meant I had two decades of missing out on the beautiful combination of PB and banana. I wouldn’t want to wish that on anybody. Which is why I must tell you about the new duo I have discovered.
Sweet potato fries have gotten huge over the last couple of years, and of course for good reason. They’re delicious, full of great nutrients (such as beta carotene), and have a lower glycemic index compared to regular potatoes so they won’t affect your blood sugar as intensely.
Fries are great. Not my favourite, but in the sweet potato variety they’re pretty good. But have you tried making sweet potato chips before?! Just as easy, just as delicious, and a beautiful crisp that you can have baked in your own home vs. the fried variety. And instead of going for a heavy dip, these pair amazingly well with good ol’ fashioned guacamole. I can’t get enough of this pairing (and I think you won’t either!).
Give this little recipe a try and let me know if you’re able to save any leftovers (I haven’t been able to yet!). If you’re interested in learning how to make your own guacamole (which is super easy as well), let me know in the comments below and I’ll make another post on that.
- 2 lbs. organic sweet potatoes
- coconut oil spray
- garlic seasoning
- Preheat oven to 385 degrees
- Cut sweet potatoes into ½ inch slices and place on a lined baking sheet
- Spray sweet potatoes generously with coconut oil spray
- Bake for 60-75 minutes, watching carefully towards the end
- Bake longer for crispier chips
- Remove from onion and let cool before serving