In celebration of finally making crispy sweet potato chips, I ate way too much.
These were great. Life is great. Everything is great.
1 sweet potato, sliced 1/4″ thick
2 tbsp melted coconut oil
1/4 lemon, squeezed
1/2 tsp garlic powder
1/2 tsp cayenne powder
1/2 tsp salt
3 tsbp Paleo Garlic Mayo
1 tomato, sliced
1 salmon fillet
coconut oil for cooking
salt and pepper for seasoning
Instructions for Sweet Potatoes
In a medium mixing bowl, toss sweet potato slices (about 1/4″ thick) in coconut oil, lemon, garlic powder, salt and cayenne powder.
It doesn’t end up tasting like lemon, but you need it to help make it crispy.
In a roasting pan like in the photo, or on a roasting rack/wire grate, arrange the potatoes like so. I found this to be the best way to stop them from sticking and make sure they don’t get soggy.
Preheat oven to 400F and roast for 30 minutes. Flip them if they start to curl.
Instructions for Salmon
In a medium frying pan on medium heat, add 1 tsp coconut oil. When the pant is hot, drop your salmon fillet in and season lightly with salt and pepper and then cover to simmer for 4-5 minutes. Flip and cover for another 4-5 minutes.
Putting it all together
Lay down the sweet potato chips first, place a slice of tomato on top, then a 1″ cut square of salmon and a dollop of garlic mayonnaise.