Sweet Potato Chips with Coleslaw
- 3 large sweet potatoes, cut into 1⁄4 inch-thick slices
- 1⁄4 tsp cayenne pepper
- 2 Tbsp olive oil
- Salt to taste, optional
- 3⁄4 cup nonfat Greek yogurt
- 3 cups shredded cabbage or broccoli slaw
- 1 Tbsp Dijon mustard
- 1 Tbsp white vinegar
-
Make Sweet Potato Chips
- Preheat oven to 450 degrees F and line baking sheet with aluminum foil.
- Mix together olive oil and cayenne pepper and brush onto sweet potato slices. Place on baking sheet. Sprinkle with salt to taste if desired.
- Bake about 8-10 minutes on each side.
-
Make Coleslaw and Serve
- Mix together all ingredients.
- Chill in refrigerator.
- Serve with sweet potato chips.
Rachel Berman, RD, CDN
Rachel Berman is an award-winning digital health executive, registered dietitian, and published author. She is currently the head of Family and Wellness brands at Dotdash Meredith (formerly About.com) and oversees strategy for sites such as Verywell Health, Verywell Mind, and Verywell Fit.
Rachel received her Bachelor of Nutritional Sciences degree at Cornell University and completed her dietetic internship at Northwell Health in New York. She resides in Long Island, NY.
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