How to make
For the sweet potato chips you have the option to cook the potato with the skin or without it.
If you choose the first option, you should thoroughly clean and brush the skin from dirt and then wash it thoroughly under running water. I have chosen the option to peel the root vegetable.
For slicing, it I used a cutter, so that all of the pieces are the same thickness. Try to cut them as thin as possible.
Roll the sweet potato slices with olive oil and arrange them in a tray covered with baking paper, which can also be lightly greased. Do not overlap the pieces. Sprinkle them with aromatic thyme on top.
Bake the chips in a preheated oven at 340°F (170 degrees) - 10-12 minutes on each side, then leave them to cool, without leaving them in a pile, so that they don't soften.
As company for these chips, we're going to prepare a zucchini pate, which is easy and tasty and goes great with the taste of sweet potatoes.
Cut the onion and stew it in olive oil until it has softened well. Put the sliced zucchini, peeled or not, however you like. Add salt and season with cumin, lemon juice and cook for another 10 minutes or until it has completely softened, while stirring occasionally, so that it doesn't burn.
Add garlic to the cooked vegetables and blend the delicious vegetable spread.
If there is separated liquid, it is best to strain it.
Serve the sweet potato chips with the zucchini pate.
Sprinkle them with cayenne pepper, if you like.
Enjoy your meal!
