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Parve
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
We’re all looking for healthier snack options these days, and these chips made from Japanese sweet potatoes (light-fleshed yams) are more delicious than anything out of a bag. Don’t miss the mango chive guacamole – it’s the perfect complement to the chips. Watch Living Full ‘n Free for more healthy cooking with Rorie.
4 Japanese sweet potatoes (look for long and narrow rather than short and wide)
olive oil
2 ripe avocados (ripe but not mushy)
1/2 cup mango diced very fine
1 tablespoon chopped fresh chives
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
1 teaspoon Himalayan pink salt
1/4-1/2 teaspoon coarse Gefen Black Pepper
Preheat the oven to 375 degrees Fahrenheit.
Rinse and slice the yams very thinly (about 1/8 inch).
Line two or three REAL metal (very important) cookie sheets with Gefen Parchment Paper (disposable pans will produce soft chips that don’t crisp up; parchment paper helps absorb moisture in baking and keeps chips from sticking to the pan) and lay out the yams in a single layer leaving a bit of space between each one – make sure none are overlapping. Spray with oil and season with salt.
Bake for 30 minutes and then remove any slices that look baked completely, as some parts will bake faster than others. Flip the rest and continue to bake until desired crispness is reached.
Slice the avocado in half and remove the pit. Dice into small pieces. These chips and dip can sit out for hours making this an idea healthy option for your next summer bbq.
In a small bowl combine the mango, avocado, chives, lime, salt, and pepper. Mix vigorously until a chunky salsa like texture forms.
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