Ingredients
2
2 servings
- •2 large sweet potatoes
- •4 tablespoons olive oil
- •½ teaspoon kosher salt
- •½ teaspoon pepper
- •1 teaspoon dried thyme
- •1 ½ cups fresh cranberries
- •½ cup sugar
- •¼ cup scallion, sliced
- •1 jalapeño, seeded and diced
- •1 teaspoon fresh ginger, grated
- •1 tablespoon fresh lime juice
- •1 teaspoon kosher salt
- •¼ cup fresh cilantro, chopped
Instructions
- Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
- In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
- Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
- Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
- Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 577
- Carbohydrate: 81g
- Fat: 27g
- Fiber: 42g
- Protein: 2g
- Sugar: 52g
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