It's no secret that this season is filled with many sweet and indulgent treats, but one need not feel an ounce of guilt when snacking on these kale and sweet potato chips.
If you don't have a mandoline, prepare to bake the sweet potato chips much longer than anticipated. Before removing them completely from the oven, test the chips to see if they are crispy and dried out. Chances are you won't be too keen on a batch of soggy chips!
Look, this combo is unbeatable. The savory kale combined with the sweet potatoes will make any healthy-snack disbeliever change her ways.
1 medium 8-ounce sweet potato
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
3 large kale leaves
- Position an oven rack in the center of the oven, and preheat the oven to 350°F.
- Using a mandoline slicer or a sharp knife, slice the potato into 1/8-inch-thick slices. Put in a bowl, and drizzle with 1 tablespoon of the olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets.
- Bake for 12 minutes. Turn the slices over, and continue to bake, checking every 2 minutes, until brown and crisp, 6 to 8 minutes longer. Season the chips with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Remove the thick stem from the kale leaves, and discard. Cut the leaves into 2- to 3-inch pieces. Put in a bowl, and drizzle with the remaining 1 tablespoon olive oil. Toss well. Arrange the kale in a single layer on a parchment-lined baking sheets.
- Bake the kale until crisp and slightly dark on the edges, 10 to 12 minutes. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Let the chips cool before serving.
- Vegetables, Snacks
- North American
- Serves 4