Today’s National Potato Chip day (sorry Pi Day, move along).
Quite frankly, National Potato Day should be every day. Along with beans and rice, potatoes are my favorite cheap plant-based food to have. Because of their versatility, I can never get bored of them.
But even more special than your regular russet potatoes, are your sweet potatoes.
Not only do sweet potatoes carry a slight, sweet bite, they are packed with Vitamin C, potassium, and fiber. They also have no fat. To add, according to a study by the United Nations Food and Agriculture Organization, sweet potatoes are the most efficient staple food to grow in terms of farmland, yielding approximately 70,000 kcal/ha d (70k calories per day).
That’s a lot of potatoes.
In celebration of National Potato Chip Day, I decided to treat myself with a sandwich. But, not just any sandwich – a sandwich bulging with sprouts, red pepper hummus, sauteed mushrooms, and crispy baked sweet potato chips.
Homemade Oil-Free Sweet Potato Chip Recipe
- Sweet Potatoes
- Garlic salt (or any salt)
- Pre-heat oven to 400F degrees.
- Rinse the sweet potato with warm water, scrub well.
- Slice sweet potato with a knife as thinly as possible. You can also use a mandolin slice if you have one. Slice about 1/8 of an inch thick.
- Place sliced potatoes onto a baking tray laid with parchment paper.
- Add a pinch of salt to each chip.
- Bake potato chips for 10 minutes, then flip over when edges start to brown.
- Bake the other side of the potato slices for another 7-10 minutes.
- Remove from oven and allow to cool for about 5 minutes.
Missed the last blog post? Check out my post about my trip to Wynwood, Miami.