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.