When your eyes land on these crispy beauties, don’t they lure you in? Don’t you want to just munch away biting into every bit of salt and olive oil and crunch? Well go ahead. They are not deep fried, but baked to crispiness. When I was making my most recent roasted sweet potato lasagna.
And, just in time for the oscar. Like every star that will be walking down the red carpet, they are in need of a little dressing up. See that heart shaped little bowl in the middle. It’s empty and this is where you come in. As you read, the nominees are making their stylists crazy, wanting just the right dress, right hair, dazzling piece of jewelry, my sweet potatoes need a dipping sauce.
What sauce would you want to accessorize these chips with? Something creamy and dreamy or hot and spicy?
- sweet potatoes, multi colored if possible
- olive oil
- sea salt
- freshly ground pepper
- Toss slices in olive oil, salt. Bake at 375 degrees. You can place on preheated stone pan, or baking sheet with parchment paper.
- Turn at 20 minutes, and cook 10-15 minutes longer. Keep in oven until crisp. Turn a few times, so potato browns evenly.
Dipping Sauce: You gave me choices. My original choice was an aioli, and I love the ideas below particularly, the citrus saffron and the fennel aioli. I didn’t want to be persuaded by personality, so I turned the decision over to my husband. He chose Joan of Foodalogue’s Bean Sauce because it sounded the most interesting.