Bicolor potato chips and baked sweet potato: healthy snacking recipe


Chips are one of the snacks most widespread throughout the world. But they are not what is called a very healthy product, much less industrial ones. A good alternative is to prepare them homemade, and we will save calories if we choose to grill them. Combining two tubers we can have attractive two-color potato chips and baked sweet potato.

Make no mistake, they will never taste the same as French fries, but they are a good way to offer a much less cumbersome and healthier snack. The key is to get very thin slices, so it is advisable to use a mandolin or a sharp knife with a good pulse. Nor should you lose sight of the oven, as they can scorch very quickly.


For 4 people
  • Big potato 1
  • Big sweet potato 1
  • Extra virgin olive oil 30 ml
  • Granulated garlic
  • Ground black pepper
  • Sweet or hot paprika
  • Coarse salt

How to Make Two-Color Baked Sweet Potato Chips

Difficulty: Easy
  • Total time 30 m
  • Elaboration 15 m
  • Cooking 15 m
  • Repose 30 m

Preheat the oven to 200ºC and grease a large platter or tray with oil. Wash the potato and sweet potato well, pat dry and cut off one end. With a mandolin, or a very sharp knife, cut both vegetables into very thin portions, a few millimeters thick.

Bring a bowl of cold water and let the potato and sweet potato soak for about 30 minutes. Drain, rinse and dry well. Distribute the chips on the tray or dish, trying to leave a single layer, without overlapping.

Brush lightly with olive oil, season with garlic powder, a pinch of paprika, freshly ground black pepper and salt to taste. Bake for about 10-15 minutes, making sure they do not burn. Remove when they are browned to the desired point.

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