The chips in this Sweet Potato Chips Salad are made from a partly boiled whole sweet potato, which is cooled and sliced then finished off by baking in the oven. You can also finish cooking them in a pan by frying in a bit of fat. Partly boiling the sweet potato just ensures they are easy to cut into chips as compared to trying to cut them while raw, which can be a bit difficult when only using the knife and not a chip cutter.
1 or more large whole sweet potato, 2 or more rashers bacon, 1 avocado, salad leaves of choice, olive oil, 1 teaspoon mixed dried herbs of choice, salt, lime/lemon or salad dressing of choice
Boil the sweet potato with the skin on in about a cup and a half to two cups of water for about 15 to 20 minutes until you can put a knife through the potato. Cool it down and cut into chips.
Place the cut sweet potato chips in a lined baking tray, drizzle on some olive oil, sprinkle the herbs on and add salt.
Place bacon rashers in a tray lined with baking paper ready for baking as well. You can season your bacon if you like.
Place the bacon tray and the chips tray in the oven ready to bake.
Bake at 220 degrees celcius in a preheated oven.
Bake the bacon until crispy or for about 15 to 20 minutes. Sweet potatoes will also take about 15 minutes, so check everything around the 12 minute mark.
Place the salad leaves into your serving bowls. Mash the avocado with herbs, and also add hot spices within your diet protocol, and add to the top of your salad. Also top with the chips and bacon, which you can break into small bits. Add salt, olive oil and a squeeze of lemon or lime juice.
Enjoy the Sweet Potato Chips Salad