- Katherine Arthurs
Panchetta Roasted Sweet Potato Coins with Avocado + Basil Aioli
I have you covered for snack time today. These "chips" are soooo good. But I like calling them coins, because why not!
Simply roast sweet potato slices in the oven with butter + oil - because that's really the best combination. Along with panchetta - it's really over the top. Dip each coin into the easiest aioli you can make. Avocado, coconut milk + fresh basil is really a good combination. Top everything with sea salt + red pepper flakes!
Eat up!
Panchetta Roasted Sweet Potato Coins with Avocado + Basil Aioli
2-3 small to medium sized sweet potatoes, sliced thinly into coins/chips
1 tablespoon olive oil
2 tablespoons melted butter
1/3 cup panchetta (or 3-4 slices bacon), small diced
sea salt + pepper
Preheat oven to 400F.
Using a cast iron pan or baking sheet, arrange the sliced sweet potato coins. Pour the olive oil + butter on top of the sweet potatoes. Add in a pinch of each salt + pepper. Toss with tongs or a spatula to coat + combine.
Bake for 10 minutes. Remove the pan or tray from the oven + flip the coins over. Return back to the oven for 8-10 minutes or until some of the are starting to turn brown + crispy. (Cooking time varies, based on every oven).
Remove from the oven. Place in a shallow bowl or plate for serving. Sprinkle with salt + red pepper flakes. Serve with the Avocado + Basil Aioli.
Enjoy!
Avocado + Basil Aioli
1 avocado
1 tablespoon coconut milk
1 tablespoon avocado mayo
8 fresh basil leaves
juice from 1/2 lime
1 pinch red pepper flakes, more for garnish
1 pinch sea salt, more for garnish
In a blender or food process, combine all the ingredients until smooth. Set aside until serving time.