Saturday night I sent my husband to pick up a few items I needed for our Sunday dinner yesterday. On the list were sweet potatoes. We grilled black bean burgers and these Parmesan-Garlic Sweet Potato Rounds were going to be the perfect side. (They’ve been making quite the appearance around here lately. I’m slightly obsessed with them.
As I started to peel the sweet potatoes yesterday, I thought to myself, “These look kind of funny.” They weren’t orange like a sweet potato but more white in color, like a regular potato. My husband insisted they were under the sign “Sweet Potatoes” at the store, so I just continued.
Turns out they were yams (my sister-in-law said so). Turns out, I didn’t know the difference between a yam and a sweet potato. Turns out, I got a little lesson on the difference. And as it turns out, Parmesan-Garlic Yam Rounds are pretty tasty too! Just a little starchier.
But definitely go with the sweet potatoes. And make these beloved rounds (as I like to call them) asap. They are super easy and I think, fun to make.
Peel the sweet potato and scrape a fork down the sides of the entire potato. This creates a serrated edge for your crispy little rounds. It’s more for appearance so it isn’t really necessary.
Cut the ends off the potato and slice into thin disks.
Toss with olive oil, some garlic salt, Parmesan cheese and a dash of salt and pepper.
Spread onto a wire cooling rack that is placed on top of a baking sheet, and bake for about 25 minutes. I like to broil mine for the last minute or two to give them that additional crisp.
Parmesan-Garlic Sweet Potato Rounds
1 large sweet potato
1 Tbs Extra Virgin Olive Oil
1 tsp garlic salt
1/3 c Parmesan cheese
dash of salt and pepper
Preheat oven to 450.
Peel the sweet potato and run a fork down the sides creating a serrated edge all around the potato. This just gives your chips a cool look, it isn’t really necessary.
Cut the ends off the potato. Using a sharp knife or mandolin, cut into thin disks.
Place the sweet potatoes in a medium-sized bowl and toss with olive oil, garlic salt and pepper, and Parmesan cheese until slices are evenly coated.
Place a piece of tin foil on a baking sheet. Place a wire cooling rack on top of the baking sheet and spread the sweet potatoes out in a single layer. Bake for 25 minutes to 30 minutes. For last minute or so, I like to switch my oven to broil and broil the sweet potatoes to give them additional crunch. If you do this, watch them closely as they can burn quickly.