Easy Snack – Purple Sweet Potato Chips with Thyme Recipe

Meatless Monday can be as easy or complicated as you want it to be.  Me?  I want it easy.  Making room for some of the fresher than fresh local food meant getting some other things cooked and enjoyed.

Enter the Purple Sweet Potato Chips with Thyme and Pink Himalayan Sea Salt.  My Meatless Monday started on Sunday and continued this morning with a fresh, crunchy batch of these chips.  Think simple, think easy and think purple.  They are perfect for munchie moments and they look great on a plate.  Add your favorite spices to mix it up or even make it spicy.

They absolutely delighted me! Why? First, purple is one of my favorite colors. Second, vibrantly colored food is FUN (and tastes good!).  Third, Frieda’s Produce has some of the best purple food – keep your eye out at your local supermarket or ask nicely to your Produce Manager to get some of Frieda’s good stuff into the store!  You can find the stores that stock Frieda’s Produce right here!

These Purple Sweet Potato Chips are extra healthy since I used refined Coconut Oil from Whole Foods and the Pink Himalayan Sea Salt.  Pink Himalyan Sea Salt is a great natural salt to use on your foods and has some fabulous health benefits: rich in iodine and 80+ minerals and elements that have not been stripped like normal table salt.

I recommend a mandoline to get your chips sliced nice and thin.  I use the De Buyer Kobra Slicer and it works great.  You will want to watch the chips from about the 10-15 minute mark and start scooping out the ones that are browning.  

Happy Purple Munchies and Meatless Monday!  What are you eating for Meatless Monday? Share it on Hungry Goddess Facebook!

Ingredients:

• 2+ Purple (or Orange) Sweet Potatoes thin-sliced on mandoline
• Refined Coconut Oil – 1-2 Tablespoons
• 1/2 cup of fresh thyme leaves
• Pink Himalayan Sea Salt

Directions:

Preheat oven to 380F.  Slice the sweet potatoes on a mandoline.  Toss lightly in coconut oil.  Lay flat on baking pan.  (I had to do multiple batches).  Sprinkle Pink Himalayan Sea Salt and Thyme on sweet potato chips.  Bake 15-20 minutes until brown.  Turn once at the ten minute mark.  Enjoy!

Jump over to Munching Mondays on Nibbles by Nic for more munchie options!

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