Your Superbowl just got spicier: Sriracha-lime sweet potato chips

When I was in grad school, I barely had any time for myself. Mind you, I was in a clinical graduate program that emphasized evidence based practice, so not only was I memorizing neuroanatomy (haha, peduncles), but I was buried in stacks of published research studies while attempting to earn clinical hours by trekking all over the city to find youngsters willing to receive a speech-language screening or a hearing screening. My day was made if they wanted both. Why? Because instead of getting to put down .25 earned hours for the day, I could maybe put down .5 hours. How many hours did I need by graduation? 425. What were the lengths I went through to get these hours? More than a few times, I trekked into some less-than-savory neighborhoods in D.C. with a couple girlfriends in tow and a tote bigger than myself to check into a preschool that had bulletproof glass and a metal detector. D.C., sometimes I miss you. Sometimes I really don’t.

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Even though I loved to cook, I just didn’t have time for it while a graduate student. Chipotle was 3 blocks from my apartment, the sushi place on speed dial delivered late, and there was a small, family-owned organic food store just over the bridge that offered premade meals that were severely overpriced. I was set. Except, of course, I couldn’t afford to eat out every meal, so I relied heavily on grocery-store staples of Greek yogurt, these coconut-crusted chicken tenders (So. Good.), smelly brie with apple slices, boxes of triple washed leaves, chicken breast, and Sriracha.

Sriracha on everything, actually. Because what do you do with no time to cook but an immediate need for good, spicy flavor? Sriracha. On chicken and steak, mixed with a little olive oil for a salad dressing, and on anything from white rice to eggs for breakfast.

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These days, I don’t really eat much Sriracha. I guess I’m burned out. Also, Sriracha isn’t precisely paleo. It does have a small amount of added sugar as well as xanthan gum. (Personally, I’m fine with xanthan gum, but many are not.) Now, I save Sriracha for those special lazy days, or when I want to relive my graduate student existence.

This recipe I have listed below, isn’t paleo BUT it is delicious. Like, addicting-delicious, and so good that I haven’t been able to keep a bowl of it around longer than a couple hours. I even had a 4 year old like it. Also a perk? Way healthier than those hot wings, chip, and dips full of hidden hydrogenated oils many will be serving at their Super bowl parties.  Serve this instead. Do it. Do. It.


sriracha-lime sweet potato chips

Makes about 2 cups

  • 3 large sweet potatoes
  • Juice from 1½ limes
  • 3 tbsp. Sriracha
  • 2 tsp. garlic powder
  • Olive oil for coating if baking
  • 1 tsp. salt
  1. Very thinly slice sweet potatoes into uniform pieces about 1/16th of an inch thin. It is very important that these slices are uniform in width, as they need to either dehydrate or bake evenly. A mandolin slicer would be perfect for this, although I used a spiral slicer to cut prep time down significantly.
  2. In a large bowl, place sweet potato slices, Sriracha, limejuice, and garlic powder. Toss to evenly coat.
  3. If dehydrating, place evenly in a single layer on your dehydrator sheets. Dehydrate for about 4 hours until crispy. If baking, preheat oven to 375 degrees. Coat a baking sheet with olive oil to make sure chips do not stick to pan. Place sweet potatoes in a single layer and spaced slightly apart on the baking sheet. Bake for 6 minutes, and then flip each chip with tongs. Place back in oven and bake for another 6 minutes until edges have started to curl and center is crispy. Watch closely because they easily and quickly burn.
  4. Once your chips are done, either by dehydrating or baking, place in a bowl and add salt. Garnish with lime slices, if desired.


 Using a spiral slicer to evenly and quickly slice the sweet potatoes

Using a spiral slicer to evenly and quickly slice the sweet potatoes