Tuesday, October 9, 2012

My Sweet Potato Chip “Recipe”

Oh man, yesterday’s workout was definitely a wake-up call! I did the first day of my C25K plan, which consisted of alternating 90 seconds of jogging and two minutes of walking for a total of twenty minutes. I very much appreciated the walking breaks, as I could definitely tell that I have not ran in a while! After my run, I did some lower body resistance training using the Best Body workout plan I talked about yesterday as my base. Here’s what I did:

  • Squats 4 sets x 15 reps
  • Walking lunges 2 sets x 20 reps (each leg)
  • Leg extensions 4 sets x 15 reps
  • Deadlifts 4 sets x 15 reps
  • Calf raises on the stairs – 10 reps on each step (To do these, stand with the sole of your foot on the first step, lower your ankles, and then do 10 calf raises. Move to the next step, and repeat. Complete 10 reps on every step until you reach the top.)

Great workout! It was almost 11:00 by the time I got back from the gym and my tummy was grumbling, so I made myself some brunch.

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This is one of my favorite egg combos – a toasted whole wheat English muffin with sliced ham, two fried eggs, and avocado on top.

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It might sound kind of weird mixing eggs and avocado, but trust me, it’s delicious!

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I also had a few clementines on the side, because ‘tis the season Smile.


Besides my workout and delicious brunch from yesterday, I also wanted to share my sweet potato chip “recipe” with you guys today. Many of you asked how I make sweet potato chips when I posted them last week. I don’t even think you can really call it a recipe, but here’s how I make them!

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All you need is a sweet potato (use as many as you need depending on how many people you’re feeding), a little EVOO, and some salt.

I prefer to eat my sweet potatoes without the skin, so I always peel them first. However, this step is optional and I know a lot of people just make sweet potato fries/chips with the skin on.

After you’re done peeling the potato, use a sharp Chef’s knife to slice it into thin pieces.

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I usually cut them about 1/8 to 1/4 of an inch thick. The thinner the “chips” are, the crispier they will be after they cook.

Next, put your sweet potato pieces in a bowl and toss them with a drizzle of EVOO and a good sprinkle of salt. I don’t measure the olive oil, but I probably use about a two to three teaspoons for one sweet potato.

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Next, spread your chips out on a baking sheet lined with aluminum foil.

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It’s okay if some of the chips are on top of each other, they all cook up about the same.

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Bake the chips at 400 degrees for 25 minutes. Sometimes I flip them half way, sometimes not. It all depends how lazy I am feeling at the time Winking smile.

Here’s what they look like when they’re done:

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The term “chips,” doesn’t really mean anything – I just call them that when I slice them in rounds rather than wedges like I do for “fries.” However, when you slice them really thin, they will crisp right up and kind of taste like a chip!

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Those pieces are my favorite Open-mouthed smile.

You can easily change up this recipe by mixing up the seasonings to give the sweet potato some flavor. I would love to try a chipotle sweet potato chip sometime, as well as a cinnamon sugar one with a honey butter dip. Doesn’t that sound good? I’ll let you know if I come up with anything!


Hope you all have a wonderful Tuesday!

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