What if I tell you that you can devour this bowl of chips and salsa without having to feel guilty? That’s right! This baked sweet potato chips and watermelon salsa is a great snack combination that you can indulge in without any worries.
The chips are super crispy and the salsa is super refreshing! Let’s throw in some nutritional facts to further sweeten the deal!
Sweet Potato is rich in dietary fibre, beta-carotene, and the micro-nutrients Vitamins B6, Vitamin C, and manganese. Watermelon is a good source of Vitamin C. Now that I have caught your attention, let’s read further!
This is how we are going to make this snack bowl. Let’s start by cleaning and peeling the sweet potatoes. The next step and the most important one is slicing them. If you have a mandoline I recommend using it to slice the sweet potatoes. I didn’t have one handy. So I sliced the sweet potatoes with a knife. It works alright but the problem is if you don’t slice them to an even thickness, you risk burning them or undercooking them. Let me admit that it happened to me. Some of the slices were not even, and I ended up burning a few of them. I had to throw away all those charred disappointments!
So keep in mind that it all comes down to the sweet potato slices. You get that right, you have 90% of work done! We add some seasoning to the sweet potato chips and bake them at 150 degrees Celcius (about 300 F).
The salsa is a departure from the regular tomato based salsas! The main difference is that we are using watermelon instead of tomatoes. It brings in a refreshing note that compliments the crispy chips. I have used watermelon, lime juice, cilantro (coriander leaves), green chillies and a drizzle of vinegar. You could quarter some grapes and add them to the salsa. You could replace the green chillies with jalapenos!
Go ahead and give this recipe a try. You are going to love it. As always share your feedback after you have tried it. Also, I would love to hear the techniques you follow for baking sweet potatoes.
Baked Sweet Potato Chips
For the baked chips
- 500 grams sweet potato one big piece
- 1/2 tablespoon chilli powder
- salt for seasoning
- oil olive oil or coconut oil
For the salsa dip
- 2 cups watermelon finely chopped
- 1 cup cilantro (coriander leaves) finely chopped
- 1 small onion
- 1 big green chilies
- 1/2 tablespoon brown sugar
- 1 medium lime juice
- vinegar optional
- salt a pinch
Baked Sweet Potato Chips
- Peel the sweet potatoes and thinly slice them. I used a knife, but for better results, I recommend using a mandoline.
- In a mixing bowl, sprinkle chilli powder and salt for seasoning. Mix well. Drizzle with oil, and mix well using your hands. The sweet potato slices should get a coat of the seasoning and oil on both sides.
- Lightly oil a baking tray, place a parchment paper, and place the sweet potato slices.
- Preheat the oven to 150 degrees Celcius (300 degrees F).
- Bake for a total of 15-20 minutes. After the first 10 minutes, take the tray out, turn them over, and bake for another 10 minutes.
- ATTENTION: You wouldn't the entire 10 minutes after you turn them over. Keep a close eye, and take them out once they start turning brown (Usually around 5 minutes). This is why we want to slices to be even so that they get baked uniformly.
- In a mixing bowl, add the deseeded, finely chopped, watermelon slices, chopped cilantro (coriander leaves), green chilli (deseeded and sliced), finely chopped onion, brown sugar, and lime juice.
- Drizzle some vinegar, add a pinch of salt, and mix well.
- Serve fresh with the chips.