Bag the greasy chips and try out this low-sodium, healthy alternative.

Oh, the deliciously clever ways we have found to sneak in our veggies! Chips made from vegetables are for sure a healthier alternative to the processed, fried and sodium-packed versions commonly found corrupting grocery store aisles near and far. Luckily, our options have expanded in recent years, with the market now offering a variety of baked and low-sodium chips to choose from, including the highly popular Terra Chips that, albeit fried, are made of a mixture of taro, sweet potato, yuca, batata, parsnip and ruby taro.

However, when I want a more rustic version of vegetable chips that allow me to get the best of both worlds – baked and vegetable-based (as opposed to corn-based) – I like to make them myself using whatever vegetables I have on hand. It’s the perfect way to finish off any leftover vegetables from the week that are rounding their last leg. Root vegetables work best, because they hold their shape – using the same instruction below, experiment with beets, carrot, zucchini, and even kale.

For this recipe, I used sweet potato. 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.

This recipe is a foundational one. You can add whatever spices you’d like to appeal to your own tastes. One potato makes enough for one person, so multiply the amounts in the ingredient list depending on how many people you are serving. You can assume a 1/2 potato per person if making this for a large party.

Serves 1

Ingredients:

• 1 large sweet potato
• 1 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

Directions:

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.

These don’t last very long at all. I would say one potato is equivalent to one serving, but that’s really an understatement. Did you question why only 4-5 chips are left for me to photograph? Yum. These chips are so worth making.

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: A Dose of Vegetables with Sweet Potato Chips appeared first on EcoSalon.

Many of us grew up on that whipped sweet potato casserole with maple syrup and marshmallows on top. You know, the one that appeared year after year on the Thanksgiving table?

Why? I always wondered, even as a kid with a kid’s sweet tooth. Sweet potatoes are sweet. In my mind, they don’t need more sugar. Plus they are versatile in entrees, sides, salads, and desserts, and they’re full of good nutrition. I highly recommend reintroducing them to your Thanksgiving table, but in a different form. Thankfully, there are lots of options out there that don’t involve marshmallows. Try the salad recipe below or check out this link from The Atlantic for nine great recipes to get you started on a sweet potato odyssey.

Roasted Sweet Potato Salad with Herbed Vinaigrette

Serves 4

4 medium sweet potatoes (about 2 pounds)

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 bunch watercress or arugula

1/3 cup dried cranberries

1/2 cup toasted walnuts or pecans

Dressing:

1 small shallot, finely chopped (about 1 tablespoon)

1 teaspoon Dijon mustard

2 tablespoons cider vinegar

1/4 cup extra virgin olive oil

1 tablespoon fresh flat leaf chopped parsley

1/2 teaspoon fresh chopped sage

Salt and freshly ground pepper

Preheat the oven to 400 degrees F.

Peel the sweet potatoes and cut them into eighths, lengthwise, so you end up with triangular shaped wedges. Cut each wedge crosswise into bite-sized triangles about 1/4 inch thick. Toss with olive oil and salt, transfer to a baking sheet, and roast in a single layer for about 20 minutes (or until soft and beginning to caramelize), stopping after 10 minutes to flip the pieces over gently with a wide spatula. Cool slightly and transfer to a bowl.

Make the dressing. In a small bowl, combine the shallot, mustard, and vinegar. Slowly drizzle in the olive oil, whisking continually, until the dressing comes together. Whisk in the chopped herbs and season to taste with salt and pepper.

Pour the desired amount of dressing over the sweet potatoes, add the watercress or arugula, the dried cranberries and the toasted nuts. Toss and season to taste with salt and pepper. Serve immediately.

Image: Minimalistphotography101

The post Sweet Potato Recipes That Shine, Naturally appeared first on EcoSalon.