Sweet Potato Chip Sandwich, Celebrating Potato Chip Day

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.

In stews, as fries, mashed, and baked – the options are endless.

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

Ingredients:

• Sweet Potatoes
• Garlic salt (or any salt)

Directions

1. Pre-heat oven to 400F degrees.
2. Rinse the sweet potato with warm water, scrub well.
3. 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.
4. Place sliced potatoes onto a baking tray laid with parchment paper.
5. Add a pinch of salt to each chip.
6. Bake potato chips for 10 minutes, then flip over when edges start to brown.
7. Bake the other side of the potato slices for another 7-10 minutes.
8. 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.