This recipe is a total game-changer for snack time! I created this recipe after a long, frustrating day at work and I needed something delicious, healthy, and easy. It's the perfect blend of sweet and savory, crunchy and refreshing. You’ll find yourself reaching for this snack again and again, trust me! The sweet potato chips bake up perfectly crisp and golden brown, while the black bean and corn salsa bursts with fresh flavors. It's so versatile—perfect for parties, game days, or a quick and easy weeknight meal.
This recipe is a testament to how simple ingredients can come together to create something truly special. Plus, it's surprisingly easy to make! I remember the first time I tried making sweet potato chips. I completely scorched them! Now, I have it down to an art. The trick? Thin slices and constant attention. It's the little things that make a big difference. The beauty of this recipe is its adaptability. Feel free to play around with the spices and add-ins to create your own unique flavor combinations. Let your culinary creativity shine!
Required Equipments
- Large bowl
- Baking sheet
- Sharp knife
- Measuring cups and spoons
Black Bean and Corn Salsa with Baked Sweet Potato Chips: Frequently Asked Questions
Black Bean and Corn Salsa with Baked Sweet Potato Chips
This vibrant black bean and corn salsa, paired with crispy baked sweet potato chips, makes for a healthy and flavorful snack that's surprisingly easy to make.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for perfectly crispy chips!
- Wash and scrub your sweet potatoes thoroughly. Seriously, get those little bits of dirt off; you don't want that in your salsa.
- Cut the sweet potatoes into thin, even slices. Aim for about 1/8 inch thickness—thinner chips will be crispier. I use a mandoline slicer for this, it's a life saver, especially when you're making a big batch. If you dont have one, a sharp knife will work just fine, just take your time and be careful!
- Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Parchment paper is awesome because it prevents sticking and makes cleanup a breeze.
- Lightly drizzle the slices with olive oil. Don't overdo it; you just want a light coating to help them crisp up. About a tablespoon or two for a large baking sheet should be enough.
- Bake for 20-25 minutes, flipping halfway through. Keep an eye on them, ovens can vary, so you might need to adjust the cooking time a bit. They're ready when they're golden brown and feel crisp when you gently touch them.
- While the sweet potato chips are baking, it's time to make the salsa! In a large bowl, combine the black beans (rinsed and drained, obvi), corn kernels, red bell pepper (finely chopped), red onion (finely chopped). Did you know red onions are way less tear-jerking than white or yellow ones?
- Add the lime juice, cumin, chili powder, and salt to taste. Seriously, taste as you go. Adjust the seasoning to your preference. Some people like it super spicy, while others prefer a more mellow flavor. No judgement here!
- Gently mix everything together. Don't mash the beans or corn; you want to keep the salsa chunky and texturally interesting. Plus, it looks prettier that way.
- Once the sweet potato chips are baked and cooled slightly, serve the salsa alongside them. You can also add some fresh cilantro or avocado for extra flair. The presentation is key here folks!
- Enjoy your ridiculously delicious and healthy snack! Let me know how it turned out! You know what they say, sharing is caring!
📝 Notes
- For extra flavor, add a pinch of cayenne pepper to the salsa.
- If your sweet potatoes are particularly large, you may need to increase the baking time slightly.
- Leftovers can be stored in separate airtight containers for up to 3-4 days in the fridge. But seriously, this will probably be gone before that!
🍎 Nutrition
Calories: 250 kcal
Protein: 7 g
Fat: 5 g
Carbohydrates: 45 g
Fiber: 8 g
Calcium: 20 mg
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