I was talking with a friend the other day who was raving about this sweet potato hummus that she made and fell in love with. I have to admit when she told me the ingredients she used, I was sold. This post, however, is not about sweet potato hummus, so don’t get side-tracked.
When I got home, I wanted to make her hummus, but I can’t eat pita bread. Veggies with hummus is good, but I don’t know how I feel about eating sweet potato hummus with vegetables. One day, I’ll try it and found out exactly how I feel.
Then, I came up with this great idea: Make sweet potato chips. This way, I can have all the flavors together without any of the allergens. This is so easy to make that I don’t know why I haven’t try it before. By the way, hummus with sweet potato chips are absolutely delicious.
Sweet Potato Chips
- 2 sweet potatoes, sliced in 1/8 in slices (use a mandolin or a knife)
- 1 TBSP olive oil
- Salt and pepper to taste
Preheat oven to 375 farenheit. Place sliced potatoes in bowl. Pour in oil and sprinkle with salt and pepper. Mix. Make sure potatoes are coated with oil.
On cookie sheet, put potato slices in one single layer. Cook for 15 – 20 minutes. Potatoes should have brown crispy look to them. Allow to cool completely. Enjoy!