I’ve made these both with and without oil and I can honestly say I prefer them without. Counter-intuitively they are crispier without it. For oil-free flavor I add fresh rosemary and bake all together. Get ready for your house to smell amazing.
WHY? Packed with Vitamin A, C (comparable to that of an orange), and B6 (responsible for metabolizing amino acids). Every time you see orange prduce think beta-cartone – vitamin A. Helps to produce collagen which keeps your skin supple. They also have a considerable amount of potassium which helps flush your body of excess sodium. 50% of your manganese (helps metabolize carbs, fats and proteins) requirement is met by eating 1 large.
My one tip is eat these in moderation – maybe once per week. I once was on a sweet potato kick and having them for dinner multiple times per week. Due to their high-level of estrogen I noticed my boobs started getting bigger. While this may be a pleasant side effect to some people, it’s not for me and too much estrogen makes you cray.
You will need:
1-2 medium sweet potato
2-3 sprigs of fresh rosemary
½ tsp olive oil (if using)
Pinch pink Himalayan sea salt
Preheat oven to 400
Thinly slice your sweet potatoes so they form circles. The thinner you slice, the crispier they will be. Alternatively you could spiralizer your sweet potato for curly fries but either this takes a lot of muscle or I’m just weak.
Arrange slices on a baking sheet lined with parchment and sprinkle with rosemary and salt. If using oil place all pieces in a bowl and toss with oil, rosemary and salt.
Bake for 20 minutes, flip once, then bake for another 20 minutes.
Depending on if I am craving something sweet or savory, my favorite dipping sauces include agave or organic ketchup. I always buy organic since discovering that many ketchup brands (any many other types of grocery store products) use crushed bugs to create their color. Look for carminic acid, carmine, or cochineal extract. Oh but don’t worry about Red 40 additive, that’s just derived from coal.