Baked Sweet Potato Chips

Summer means guacamole and salsa and spinach and kale greek yogurt dip paired with tortilla chips and veggies and pita chips and all the goods things. We love to enjoy these snacks in our backyards under the sun paired with a glass of cold rosé or beer. What is better? Nearly nothing. But as we already discussed, summer also means #fitspo#fitness#healthy#ugh. How does one enjoy summer treats while staying fit and fun for beach, pool, and lake vacations?

Solution: healthy spins on unhealthy food, people. Rather than digging for another handful of these babies like I did on Sunday (no shame, it was the World Cup final, basically a holiday), have an alternative ready to go. That way you’re more likely to choose a healthy option over one you may regret.

tater1We love to have baked sweet ‘tater chips around for dippin’ and enjoying. They’re sweet and savory enough to satisfy our sugar and salt cravings, respectively. They’re just about the easiest thing in the world to make and disappeared into our mouths about .2 seconds after coming out of the oven. The mouth-burn was totally worth it.

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We loosely followed this recipe, but the chips are a pretty common sense snack. Slice them thinly with a mandolin or knife, toss them in seasoning and light oil (we used cumin, salt and coconut oil) and bake them for 25 minutes, flipping them over halfway through the cooking process. Take them out and cool on a cooling rack. ENJOY! Yay for simplicity and deliciousness.
tater

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