Ingredients for 8 servings
Salsa:
¼ teaspoon cumin
½ cup of fresh cilantro
½ red onion, chopped
1 garlic clove, peeled and chopped
1 jalapeno pepper, chopped
1 lime, juice of
1 teaspoon raw honey
1 teaspoon salt
1 (10 oz.) can of organic diced tomatoes with green chilies
1 (14.5 oz.) can of organic diced tomatoes
Sweet Potato Chips:
2 medium sized sweet potatoes, peeled and thinly sliced
2 tablespoons olive oil
2 teaspoons paprika
Salt, to taste
¼ teaspoon cumin
½ cup of fresh cilantro
½ red onion, chopped
1 garlic clove, peeled and chopped
1 jalapeno pepper, chopped
1 lime, juice of
1 teaspoon raw honey
1 teaspoon salt
1 (10 oz.) can of organic diced tomatoes with green chilies
1 (14.5 oz.) can of organic diced tomatoes
Sweet Potato Chips:
2 medium sized sweet potatoes, peeled and thinly sliced
2 tablespoons olive oil
2 teaspoons paprika
Salt, to taste
Directions
Open tomato cans and place tomatoes in food processor. Add in onion, jalapeno pepper, garlic and cilantro. Process until all ingredients are well combined.
Add in lime juice, honey, cumin and sea salt. Process until well incorporated and until desired salsa consistency is reached.
Add more salt and cumin if needed. Refrigerate for an hour or more before eating.
Sweet Potato Chips
Preheat oven to 375 degrees and arrange rack in the middle.
Cover two or three baking sheets (depending on their size and how many sweet potato chips you end up with) with parchment paper and set aside.
Place sweet potato slices in a zip lock bag and add oil. Close bag and shake well, making sure all chips get covered in oil.
Place sweet potato chips in a single layer on baking sheets and sprinkle paprika and sea salt evenly, to taste.
Bake one sheet at a time until your sweet potato chip edges curl up and get golden brown, around 10 minutes for each baking sheet.
Let chips cool down until they get a bit crispy.
Place your chips in a bowl and enjoy along with salsa.
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