Sweet Potato Chips (with Salmon and Asparagus)


This is an easy, simple and quick meal.
In case you are wondering about the salmon: I just baked it with fresh garlic and little butter, salt and pepper. Squeeze of lemon if you have it. As for the asparagus, I sautéed them in olive oil, salt and pepper; added a little chopped garlic and tomatoes.

Ingredients
Sweet Potatoes, sliced thin (don’t peel)
4 T. olive oil
kosher salt and fresh cracked pepper

Directions
Preheat oven to 400 degrees.  Coat baking sheet with olive oil. Lay a single layer of potatoes onto the oil and sprinkle with salt and pepper. Bake for 20-30 minutes, to the doneness you prefer, turning them once.
Jeff and I like the chips plain but below is a healthy garlicy dip to go with these chips or sweet potato fries:

1/2 lemon, juiced
1/2 cup light sour cream or plain yogurt
1 clove garlic, minced

Combine all the ingredients and dip away! This dip can easily be made ahead of time as it is even better once the garlic has infused all of the sour cream.

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2 comments

  1. the dip suggestion for the sweet potato fries sounds good…do you ever use plain greek yogurt as a sub for sour cream? it’s quite healthier and tastes almost exactly the same. i also recently came across a low-in-fat cheese at whole foods that has the consistency of greek yogurt, i don’t recall the brand name but i remember that it’s part of their new line of products from iceland, so if you were interested i don’t think it’d be too hard to find 🙂
    are you all still in clarendon?

    1. I have used plain greek yogurt for the dip and it is terrific and definitely healthier:) I will keep an eye out for the low fat cheese at whole foods. Sounds like a good option.
      Jeff and I are no longer living in Clarendon. We moved to South Arlington, off of Columbia Pike. We love it here!

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