I tried, I really did. I waited as long as I could to post a fall-ish recipe, but halfway through September is as long as I could make it. The leaves have changed colours, they’re falling to the ground, and there’s a slight nip in the air that suggests the seasons have begun to change.
And I’m okay with it. As much as I adore summer and the HEAT (I’m a heat monster) I love fall just a bit more. The colours, the scarves, the boots, the excuse to drink copious amounts of tea. It may be cliche and pretty stereotypical of a girl my age, but I’m a chick who’s in love with fall.
This recipe isn’t completely fall, but there’s something about the smell of a sweet potato in the oven that makes me think of cozy days and bundling up with lots of blankets.
Sweet potato chips! Why have I never tried these magical, crunchy bites before? The simplest ingredients – sweet potato slices, olive oil and salt – yield these beautiful little orange cracker-like chips. Plus, they’re baked (not fried!), so they’re incredibly good for you! Yes!
Trust me, if you take anything from this post, make these chips. They’re wonderfully delicious.
Being a food blogger, though, I had to add a bit extra to this recipe. I tossed together some crumbled up goat cheese loaded with freshly ground pepper, parsley, chili flakes, and lots of sun-dried tomatoes. It’s a tasty, cheesy mixture that, when combined with these crunchy sweet potato chips, is sure to make your tastebuds sing.
Serve goat cheese cold with a side of room temperature chips. Or, my favourite, serve the goat cheese mixture WARM with the sweet potato chips straight from the oven. PERFECTION.
You can warm the goat cheese and serve beside the chips, or toss them all together and broil for a few minutes, kind of like nachos. The goat cheese doesn’t fully melt, but it gets warm and creamy and lick-off-the-pan good.
So while this recipe might be super easy, it’s crazy tasty. Just try to serve this to a group of friends to avoid eating the whole plate by yourself. Not that I did that or anything. Of course not.
| Baked Sweet Potato "Crackers" with Sun-Dried Tomato Goat Cheese | Print |
- 2 large sweet potatoes, sliced into ⅛-inch rounds
- Olive oil
- Salt and pepper, to taste
- .
- 130g goat cheese
- ¼ cup sun-dried tomatoes, finely chopped
- 2-3 Tbsp olive oil (or oil from the sun-dried tomatoes)
- ¼ cup parsley, chopped
- ½ tsp red chili flakes (optional)
- Freshly ground black pepper, to taste
- Preheat oven to 250°F.
- Toss the sweet potato slices with a couple glugs of olive oil and salt and pepper. Lay slices onto baking sheets in a single layer, making sure not to overlap them. Bake for 1-2 hours until browned and crispy. Baking time will vary depending on the thickness of your slices and the size of the rounds. Keep an eye on the slices after one hour, and remove from the oven when chips have fully crisped up. If they get a bit burnt, don't worry, they'll still taste delicious.
- In a small bowl, mix together the goat cheese, sun-dried tomatoes, oil, parsley, and red chili flakes. Heat goat cheese before serving, if desired. Serve nacho-style or with goat cheese on the side.
i could eat beet, sweet potato, and taro chips all day and all night, chelsea. this goat cheese pairing you are selling us is kind of to die for. both of you blog-mates really rock it out with these small twists and tweaks. i feel a need to eat this immediately.