Finally. Yes, finally. I am so excited about this. Literally, I smiled so much. I purchased sweet potatoes and made my own homemade sweet potato chips out of them. Is that lame? Of course not. I will never be ashamed of being excited about something little like this. I am, after all, a big dork I don’t mind it.
Truth is, I have never bought sweet potatoes before. My parents have. My mom loves them. I love them. She makes them all the time as a side (savory) to dinner when I still lived at home and sometimes when I come to visit. I haven’t ever bought them for myself though. Not sure why. I’m not a big starchy fan overall, I can go months without any pasta or rice or potatoes. It’s just not that special to me. I’m sure the fear of gaining weight has a lot to do with it though. I guess I’d rather not like them to be safe. But it’s okay.
Clearly, though, I haven’t sworn off starchy foods and I am open to eating them. I just don’t do it that often. But when I do, oh baby, it’s on- I might as well make the most of it and make it deeeelicious. Well, duh.
This is barely even a recipe. But it’s so good it deserves it’s own post. Mmm. I decided to add a yogurt dip on the side so that the protein offsets the high GI of the sweet potato and therefore the combined GI index is smaller.
Spices (turmeric, cayenne, Italian seasonings, salt, pepper)
Preheat oven to 375F. Place a large baking sheet in the oven as it heats. Peel the sweet potato and slice the potato into very thin slices. Place the slices in a bowl with olive oil and spices and toss to cover completely. When the oven is preheated, take the baking sheet out, place the slices on the sheet, being careful that they don’t overlap, and put back in the oven for 5-10 minutes or until the slices have browned slightly and look crisp. Serve with Yogurt Dip.
Mustard Yogurt Dip (serves 1)
1/4 cup plain Greek nonfat yogurt
1/2 tsp garlic powder
1 Tbsp spicy brown mustard
Mix all of the ingredients together well. Enjoy with the sweet potato chips.