EXTRA CRISPY! 😋 This easy lunch combo is our new favorite go-to! 🤤 Would you try this Sweet Potato Chips with Poke combo?

Ingredients:
For the chips:
1 large sweet potato (12-14 oz.)
3 Tbsp. avocado or olive oil
Fine grain sea salt
Optional flavor boosts: garlic powder, cayenne pepper, ground ginger

For the poke:
8 oz. sushi grade ahi tuna, cut into small cubes
2 Tbsp. reduced sodium soy sauce
1 tsp. toasted sesame oil
1 tsp. rice wine vinegar
2 Tbsp. sliced green onions
¼ tsp. toasted sesame seeds

Instructions:
1. Preheat oven to 325°F. Line two sheet pans with parchment paper.
2. Trim the ends off the sweet potato and cut in half crosswise. Using a mandoline, slice into
very thin chips, 1/16-inch thick. Or, use a knife to cut chips as thin as possible.
3. Add sweet potato chips to a large bowl and add the oil. Using your hands, toss them well until
all chips are coated on both sides.
4. Arrange the chips in a single layer on the baking sheets. Sprinkle the tops with sea salt and
any additional seasonings.
5. Bake for 55 to 60 minutes, or until golden brown and crispy through the middle, rotating the
pans every 15 minutes. Remove pans from oven and allow chips to cool on pans for 10
minutes. They will continue to crisp up as they cool.
6. While the chips bake, combine the tuna, soy sauce, sesame oil, vinegar, green onions, and
sesame seeds together in a bowl. Refrigerate poke until ready to serve.
7. Serve the poke with sweet potato chips for dipping.
Note: One large (12-14 oz.) sweet potato yields approximately 60 chips, sliced on a mandoline
1/16th
-inch thick.

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