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Sweet Potato & Parmesan Chips

By 4:35 PM , , , ,

Oh my goodness, I am just warning ya'll now that these suckers are addictive. Seriously. But, I can actually say that these are healthy and a great way to get in another serving (or two) of vegetables.

The Husband requested that I make this recipe from the blog What's Gaby Cooking that he found on Tastespotting. Lucky for him, I had all the ingredients on hand and some time on my hands before he got home from work.

These work great as an appetizer, snack or side dish.  I chose to serve them as an appetizer. Maybe not the best idea, since it was way too easy to fill up on these and not be hungry for dinner.

The Parmesan gives great saltiness to the sweetness of the potato. The melted Parmesan is kind of chewy and wafer like in contrast to the fresh shaved Parmesan sprinkled on the finish dish. The paprika adds the perfect amount of spice - though you could definitely add chipotle or cayenne for added heat.

An added perk of this delicious dish, is the ease of preparation. Perfect for last minute guests or for a late night craving!

Sweet Potato & Parmesan Chips

1 large sweet potato

1/4 cup Shaved Parmesan Cheese, plus more for topping
1 tsp garlic salt
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
sea salt, for topping

Preheat oven to 375 degrees.

Peel the skin off the sweet potato and discard. Continue to peel the sweet potato so you have lots of thin strips of the sweet potato fresh. Put these strips onto a parchment lined back sheet. Drizzle with the olive oil and top with the Parmesan, garlic salt, paprika, salt and pepper. Using your fingers, mix the toppings into the strips of sweet potato until evenly coated.

Bake for 20-25 minutes until the edges are just slightly turning light brown and the strips are crisp. Remove from oven and sprinkle with a touch of sea salt and a little more shaved Parmesan.

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