WIAW: Homemade Sweet Potato Chips
I know you’ve all been anxiously awaiting the release of my Sweet Potato Nacho recipe, and today is the day! How excited are you to have something new to put your Almond Cheese on?
The idea for these came when I was brainstorming #FFF, Five For Friday. Naturally nachos come to mind when you’re thinking about cheese. But most nachos are incredibly unhealthy.
I figured I could easily sub most of the ingredients for healthy alternatives: plain vegan yogurt for sour cream, tempeh for chili/beef/etc., and of course almond cheese for nacho cheese. But what to do about the chips? Let’s face it, a pile of corn chips has no redeeming qualities.
I happened to be eating my usual “baked” sweet potato lunch when it hit me. Sweet Potato Chips, duh! A quick Google search revealed the simplest recipe ever from Martha Stewart.
So let’s dive right into it…
Today’s What I Ate Wednesday comes from Monday of this week. Thanks to Jenn of Peas and Crayons for hooking up this rad food fest.
Breakfast
You know the drill: six egg whites, a whole-wheat English muffin, and wait, what’s that… a smidge of sugar-free blueberry jelly on top of my natural peanut butter? Crazy, I know.
Lunch
Mahi Mahi Tacos. These are from my new lunch spot obsession, Lyfe Kitchen.
I recently moved into a new office in Culver City and I’ve been exploring the food offerings in the area. Sadly (or fortunately depending on how you look at it), I haven’t tried that many spots because after my second outing to Lyfe, I haven’t wanted to go anywhere else.
Their menu is amazing, with vegan, vegetarian, and gluten-free options. But best of all, they list the calories and sodium in everything! As a fanatical calorie counter (I’m like the Rain Man of nutritional stats), it’s like this place was made for me.
If you go, don’t miss these tacos, their sweet potato fries, or the gluten-free flatbreads.
Dinner
…turned into nachos. Mmmmm.
Ingredients:
1 Sweet Potato
1/2 C. Seasoned Tempeh, crumbled
1/4 C. Lentils
1/4 C. Almond Cheese (or regular depending on preference)
2 T. Plain Vegan Yogurt
2 T. Salsa
1/4 Avocado*
Directions:
1. Preheat oven to 400.
2. Wash potato and slice into 1/8 inch sections, with skin on.
3. Spray a baking pan with cooking spray and lay slices down. Then spray the slices. Top with a bit of salt.
4. Bake for 20-25 minutes, flipping once halfway through. Yay, now you have your chips!
5. For the nachos, simply top the chips with lentils, tempeh, and almond cheese. You can either melt the almond cheese on top of the tempeh on the stove or in the microwave.
6. Then top with your condiments. Enjoy!
*Tip: For quick, homemade guacamole, simply mash an avocado and then stir in a T. salsa, a tsp. garlic powder, and a squirt of lemon juice.
Simply fantastic and easy.
Jessie says:
Your sweet potato nachos look great and that restaurants menu is unreal! Love the variety of healthy choices!
Whitney English says:
Thanks Jessie! You should definitely try the nachos. They are seriously so easy to make!
Katy says:
Those nachos look delicious! I can’t wait to try making them myself. Just curious – what are your favorites at Lyfe? I love that restaurant and always have such a hard time deciding!
Whitney English says:
I know! They have so many amazing things! So far my favorites are the Chicken Sandwich, those Fish Tacos, and the Sweet Potato Fries. I plan on trying everything at some point though!
Tara says:
I am guilty of ALWAYS counting calories. Although I am following the Tone it Up nutrition plan and have found I really don’t need to anymore! But calorie counting is a better vice than many other things sooooo
Whitney English says:
Haha, yes it’s definitely one of the healthier habits to have!
Liz says:
I am dying to try out this almond cheese you’ve been posting about! I can’t wait to find some. I’ve seen recipes for the homemade kind but I love that it’s available ready to eat/use – so convenient!
Whitney English says:
Yeah, it’s so easy to use! They have it at Whole Foods. Let me know what you think after you try it!