I have been reminded how much I love sweet potato chips…thanks little bar on the corner, you’re great that way. You also taught me how completely awesome squeezed lime juice can be on these things. Wow, it’s like a whole new “bang” of flavor. However, what you left out was a sprinkling of “fleur de sel” on top of that lime, that was my addition…and OMG now they are perfect. I guess that’s too fancy for a little dive bar.
I think this could have been a healthy side/snack dish…except they were so good, I kept them to myself. And ate them all. Sigh. No judging please. That lime and salt did me in and I am a forever convert…so, so yummy.
Baked Sweet Potato Chips with Lime
- 2 medium sweet potatoes, thinly sliced
- 2 Tablespoons extra virgin olive oil
- juice of one lime
- Fleur de Sel*
- Preheat oven to 450 degrees F. Thinly slice sweet potatoes. (I did not use a mandolin, I just free-styled it with my knife.) Lay slices on two foil covered baking sheets sprayed with cooking spray. Paint sweet potato slices with olive oil.
- Bake in oven for 15-20 minutes. Place in a serving bowl and squeeze a generous dose of lime juice over the baked chips. Sprinkle with Fleur de Sel or any other coarse salt you have on hand.
- *Due to the small size of the crystals, Fleur de Sel dissolves faster than regular salt when used in cooking. Hence it is best used as a finishing salt by sprinkling it over food just before serving. The crystals of fleur de sel are irregularly sized and shaped and so dissolve at different rates in the mouth, giving several phases of salting. It's kind of magical.