Ironically, these chips almost didn’t happen. I was dipping other things in chocolate this week – a recipe you’ll find on Saturday – and at the same moment I was pulling some sweet potato rounds out of the oven for a different recipe. But instead of going ahead with my plan of drenching them in almond butter and honey, I decided to dunk them in the dark chocolate instead. WIN. One bite, whoa – we’re goin’ all in. The chips have the perfect amount of crunch thanks to plenty of time spent roasting in the oven, and a touch of saltiness to offset the sweetness of both the potato and the chocolate. I’m a firm believer in the idea that anything dipped in chocolate is generally a good idea, especially peanut butter things. But sweet potatoes take chocolate dipping to a whole new level. This is one of my best discoveries yet. Friends, behold the new face of chocolate-covered dessert.
