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.
Dark Chocolate Sweet Potato Chips
- 2 large sweet potatoes (organic if possible)
- 1 Tbsp extra virgin olive oil or coconut oil
- 1/2 scant tsp sea salt
- 1/4 tsp ground cinnamon
- 3/4 cup 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 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 second 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.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 6)
- Calories: 231
- Fat: 10g
- Saturated fat: 6g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 14g
- Protein: 3g