This crispy oven-baked sweet potato chips and watermelon salsa is a great snack combination that you can indulge in without feeling guilty!
Course: Appetizer, Salad, Side Dish, Snack
For the baked chips
500gramssweet potatoone big piece
oilolive oil or coconut oil
For the salsa dip
1cupcilantro (coriander leaves)finely chopped
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.