We’re excited about this one, because it COULD NOT be easier – and the easier the snack, the more SNACKING can be done!
Introducing one of our favourite vegetables (or is it a tuber?):
The Sweet Potato.
This little orange guy is one of the most versatile ingredients in your pantry. It can be spicy, sweet or savoury; it can be used in soups, smoothies, stir fry, traditional mashed potatoes and it can replace its white counterpart for a healthier french fry. It can even be used as a base to a LOT of baked goods.
Even its "waste" is an AMAZING addition to your homemade fertilizer.
You can even turn them into low-cal, low-waste CHIPS!! (We weren't kidding about the snacks. We just love them... so much).
This grain-free, vegan, low-calorie snack makes an amazing base for any appetizer that would normally require a wheat or carb-heavy bottom (like crackers or puff pastry), or for meal-prepping one-handed breakfasts. (Stay tuned for these!!)
For ideas on how to pair this crostini with the other tasties already in your fridge or pantry, scroll to the bottom of the page!
What You'll Need
- Large baking tray
- Chopping block
- Sharp non-serrated knife
- A bakeware dish half full of water
- Sweet potatoes (1 medium 🍠 = 20 crostini/chips)
- 3 Tablespoons of olive oil + 1-2 Tablespoon olive oil
- Salt n' pepper
- Garlic powder
- Chilli spice
- any other spices your heart desires
- Preheat the oven to 375○ F
- Slice sweet potatoes extremely thinly (between a tenth of an inch and an eighth of an inch is ideal - try your best to cut them evenly so that the potatoes bake evenly)
- In a bowl, coat the sliced sweet potatoes in the 1/4 cup of oil
- Add spices to bowl and mix everything together so that every slice of potato is coated evenly with oil and spice (we use our hands because... impatience)
- With your remaining tablespoon(s) of oil, coat the pan so that the sweet potato slices won't stick in the oven.
- Layer the pan with the sliced sweet potato, making sure that none overlap - this is important, because if they do overlap, your potatoes will not bake "dry"; their combined moisture will make the slices soggy
- Place the bakeware bowl of water in the oven on the lower rack - this will ensure that your crostini don't get too dry
- Bake the sweet potato crostini for 20-25 mins
How to Pair Them?
With their sweet n' salty tang, these sweet potato crostini go well with pretty much anything.
Try goat cheese or Boursin, crumbled, with thinly sliced date or fig. The cheesy ripeness of a soft cheese will be pleasantly cut by the salt baked into the potatoes, while the date/fig will accompany the natural, more neutral sweetness of the sweet potato.
*In our pictures above and below, we have the crostini paired with a delectable shredded chipotle chicken salad and citrus-cilantro avocado tomatillo. It was... unbelievably good.
The beauty of these crostini? They are friendly to pretty much any dish - as a side, as the base of a dessert or hors d'oeuvres. Wherever the flavours lead you... follow them!!