Pumpkin Pie Spiced Sweet Potato Chips
It’s that time of year again. That time when all the last-minute gift shopping, holiday baking and cooking for guests hits you like a brick wall and somewhere between all that you’re supposed to fit in (hopefully healthy) eating to keep you going.
These chips are the sort of wholesome, yet tasty rocket fuel you’re after during the holiday season. The best bit? You can whip up this crisp and salt-kissed snack in your microwave in under 15 minutes!
Adapted from Showfood Chef
- Half a medium sweet potato
- Drizzle extra virgin olive oil (about 1 tsp)
- Pumpkin pie spice (amount to taste)
- Big pinch salt
- Using a mandoline or sharp knife, slice the sweet potato into thin rounds.
- Toss the slices in the olive oil – don’t use too much; a little goes a long way!
- Arrange on a plate so that the slices aren’t overlapping or touching.
- Microwave for 2 minutes on high*, then flip the slices and microwave for an additional 1 and a half minutes on high. The chips will firm up a little upon cooling, but if they’re really floppy then they need to cook for longer (they should be fairly crisp). Watch out, though – the chips can burn!
- Transfer to a wire rack to cool.
- While microwaving the chips, mix your pumpkin pie spice and salt in a large bowl.
- Toss the cooled chips in the salt+spice mix. Serves 1.
*Adjust times according to you microwave’s wattage – mine’s 800 watts.
Toss the sweet tater rounds in the EVOO. Too much oil will make it greasy!
Arrange the rounds (or in my case, misshapen slices, since I took up the challenge of slicing the sweet potato without a mandoline 😉 ) so they aren’t touching or else they’ll stick together.
Zap ’em. Watch out though, they burn!
Meanwhile, mix your spice and salt. I make my own pumpkin pie spice mix since I can’t stand the taste of nutmeg, but whatever floats your boat 😉
Toss the now cooled+crisp chips in the salt-spice coating and enjoy!