I’m sure at this point you’re thinking I’ve totally lost my mind. Well in that case, fair enough. But if I could just reach through the screen and hand you one of these chips, one bite in you’d be singing a different tune. These chips are nothing short of a flavor masterpiece.
Ironically, these chips almost didn’t happen. I was dipping other things in chocolate this week – a recipe you’ll find on Saturday – and at the same moment I was pulling some sweet potato rounds out of the oven for a different recipe. But instead of going ahead with my plan of drenching them in almond butter and honey, I decided to dunk them in the dark chocolate instead.
WIN. One bite, whoa – we’re goin’ all in.
The chips have the perfect amount of crunch thanks to plenty of time spent roasting in the oven, and a touch of saltiness to offset the sweetness of both the potato and the chocolate.
I’m a firm believer in the idea that anything dipped in chocolate is generally a good idea, especially peanut butter things. But sweet potatoes take chocolate dipping to a whole new level. This is one of my best discoveries yet.
Friends, behold the new face of chocolate-covered dessert.
- 2 large sweet potatoes (organic if possible)
- 1 Tbsp extra virgin olive oil or coconut oil
- scant 1/2 tsp sea salt
- 1/4 tsp ground cinnamon
- 3/4 cup (6 oz) chopped dairy-free dark chocolate (at least 70% cacao)
- Preheat oven to 375 degrees F (176 C).
- Wash and scrub your sweet potatoes clean, removing any areas that are bruised. Thinly slice your sweet potatoes with a knife or mandolin. I don't own a mandolin, so I opted for a large knife. You don't necessarily want your chips paper thin, but rather closer to the width of a quarter or slightly more. If they're too thick they take longer to crisp up in the oven.
- In a large bowl or on a slightly greased baking sheet, toss your sweet potatoes in 1 Tbsp olive oil and then add in sea salt and ground cinnamon. Toss to coat.
- Arrange your sweet potatoes in a single layer on multiple baking sheets and cook for 30-45 minutes, flipping once or twice to ensure even cooking. Cooking time will depend on the thickness of your chips and how evenly your oven cooks.
- Twenty five minutes into your cooking time, melt your chocolate over a double boiler or in 20-30 increments in the microwave. Turn heat to low to keep warm until chips are ready, or re-microwave if it hardens.
- Once your chips are crisp, remove from oven and immediately dip into chocolate. Set on a parchment-lined surface or a cooled baking sheet to cool.
- These are best eaten fresh. To store, let cool completely and then place in a bag or container slightly sealed. Putting them in the fridge will cause them to get soggy.