Wednesday, May 25, 2011

Sweet Potato Parmesan Chips

I brought this recipe to our girls retreat back in April. It was a hit! These would make a great salad topper if you did little tiny strips of potato. Maren and I had a dish at a restaurant earlier this week that was topped with fried sweet potato strips. They were good, but too greasy because they were fried. These are a great solution! They're baked and perfect. Make sure to bake them on wax paper or a baking sheet, or you'll have some nasty clean up!

Sweet Potato and Parmesan Chips


  • 1 large sweet potato
  • 1/4 cup Shaved Parmesan Cheese
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil


Preheat oven to 375 degrees.

Peel the skin off the sweet potato with a vegetable peeler and discard. Continue to peel the sweet potato so you have lots of thin strips of the sweet potato fresh. Put these strips onto a parchment lined baking sheet. Drizzle with the olive oil and top with the half of the parmesan cheese, garlic salt, paprika, salt and pepper. Using your fingers, mix the toppings into the strips of sweet potato until evenly coated. Bake for 20-25 minutes until the edges are just slightly turning light brown and the strips are crisp. Remove from oven and sprinkle with a touch of sea salt and a little more shaved Parmesan.

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