• 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.


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.