Speaking of sweet potato, have you all forgotten how to make it into chip form? The best chip I’ve ever had was born from this recipe and I really can’t get enough! White potatoes are bashed for their capacity to dramatically tip the blood sugar scale, but if you switch to sweet potatoes, that sugar spike is 30-percent less. Sweet potatoes are also an excellent source of beta-carotene and potassium. They can reduce the risk of breast cancer by as much as 25 percent and are also useful in reducing blood pressure. Enjoy the sweet potato season!

Glow points.

Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skin’s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus don’t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.

Sweet Potato Chips

Slice thin discs along the width of the sweet potato. Don’t slice too thin so that the sweet potato is transparent and don’t slice too thick so that the sweet potato bakes and softens much like a full-sized potato would. I recommend using a mandoline to cut the sweet potato into same-width pieces. However, be very careful – the mandoline only looks harmless. In my experience, regardless of how skilled and attentive you think you are in the kitchen, the mandoline will prove otherwise, leading to an unintentional slip and cut. Having learned my lesson(s), I avoid using it altogether and revert to knife skill instead. As long as all pieces come out with the same width, you’ve done well.

Assemble the slices in a medium sized bowl. Coat with olive oil, salt and pepper. Toss with your hands until all the pieces are evenly coated.

Place the slices on a baking sheet so that each has its own space. Bake at 375 degrees Fahrenheit for approximately 25-30 minutes. About 15 minutes into baking, flip each piece. Keep an eye out on them for the last 10 minutes, making sure none burn.

When they’re finished, remove from the pan and let cool. They will harden as they cool.

Bon Appetit!

xo Aylin

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