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The Whole 30: Have you known about it? It's wherever on the web. Simply type in those words and you'll get gazillions of articles, connections and plans about this 'diet'. For what reason am I discussing it here? Since I'm endeavoring to get it going.
So throughout the following couple of weeks, regardless you'll see a portion of my commonplace breads, sweets and with the end goal that I typically share. Yet, you'll likewise observe a few sustenances I've been eating while on the Whole 30 plan. I trust you'll stick around. It will be a fun adventure.
I've generally been a sweet potato fan. There are a couple here on the blog. I have a breathtaking sweet potato pie. That is past stunning! What's more, I likewise have maple whipped sweet potatoes that are yummy. They're an ideal side for practically any dinner!
INGREDIENTS
For Sweet Potato Chips
- 3 medium sweet potatoes thinly sliced
- 3 1/2 Tablespoons extra virgin olive oil + more for brushing
- salt
- pepper if desired
Homemade Lemony Dill Dip
- 1/4 cup homemade mayonnaise
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoon dill weed
INSTRUCTIONS
- Preheat oven to 350°. Rinse and Scrub sweet potatoes. Thoroughly dry before proceeding. Thinly slice potatoes. (The best methods are either a food processor with a slicing blade or a mandoline.) You want the potatoes to cook evenly so be sure to make them as uniform as possible while slicing.
- In a medium sized bowl combine olive oil and sweet potatoes. Stir to combine and coat evenly.
- Line 2 baking sheets with parchment paper. Very lightly brush olive oil on parchment.
- Arrange sweet potato slices evenly on baking sheets. Sprinkle generously with salt and pepper (if desired). Bake 20 minutes. Flip sweet potatoes and rotate pans. Bake another 15 to 20 minutes or until desired crispness.
- Remove and cool on paper towels. Repeat with any remaining sweet potato slices.
- Store in an airtight container. Will last for up to a week.
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