chipotle spiced sweet potato chips with cilantro spiked avocado crema

When Tom & I checked the schedule for this week’s Food Matters Project recipe, we thought for sure we would be sitting this week out.  Beet “sandwiches”?

Ugh.

Beets are near the top, if not in the number one spot, of foods that I absolutely cannot stand.  Tom’s with me on this.

As a child (although my mother swears she has no memory of this) there were many occasions where I couldn’t leave the table until finishing my beets.  Purple, bloody-looking, smelly, canned beets.  It was pure, agonizing, minutes creeping by like hours torture for this otherwise vegetable loving child.  & it’s stuck with me.  Every so often, I will try something with beets just to see if my tastes have changed & because people seem to love them so much…but nope.  I still hate them.

After actually reading the full recipe, we realized that it was basically a recipe for veggie chips with creamy topping.  That we can do.

CHIPOTLE SPICED SWEET POTATO CHIPS WITH CILANTRO SPIKED AVOCADO CREMA
serves 4 as a side

FOR THE CHIPS
2 large sweet potatoes, peeled & sliced 1/8 inch thick
extra virgin olive oil, to coat
chipotle chili powder, to taste
kosher salt, to taste

FOR THE CREMA
makes about 1 cup
1/2 avocado, peeled & cubed
1/2 cup sour cream
1/2 lime, juiced
1/4 cup cilantro, chopped
kosher salt, to taste

Preheat oven to 425°.  Brush two baking sheets with olive oil & set aside.

In a large bowl, toss sweet potato slices with olive oil, coating well. Arrange the sweet potato slices in a single layer on the prepared baking sheets & sprinkle with chipotle chili powder & salt.  Bake for 20 minutes, flipping the slices halfway through, until golden brown & crispy.

While the sweet potatoes are cooking, add the avocado, sour cream, lime juice, cilantro & salt to the bowl of a food processor & puree until smooth.

Remove the sweet potato chips from the oven & let cool on the baking sheet for  a few minutes.  Once they’ve cooled slightly,arrange on a plate, drizzle with crema & serve.

If you just so happen to like beets, say hello to Meg & check out the original recipe at My Wholefood Romance, but don’t miss out on all the other delicious looking veggie chips from other Food Matters Project bloggers!

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8 Responses to chipotle spiced sweet potato chips with cilantro spiked avocado crema

  1. Elaine says:

    Totally with you on the beets! Nice swap for sweet potatoes!

  2. YUM! Love cilantro with avocado! These look delicious!

  3. Yum! I have a bunch of basil-cilantro crema leftover, and this would be a perfect use for it!

  4. I detest beets, too, but adore sweet potatoes. That picture of your dish is making me so hungry!

  5. Oh sweet mamma do those look faboosh!

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