This is my 100th post!
Sounds like a reason for celebration.
Edamame Dip with Sweet Potato Chips
1 cup shelled edamame
1 cup frozen green peas, thawed
2 cloves garlic, chopped
Juice of half a lime
2 teaspoons olive oil
1/4 cup chopped red onion
2 tablespoons chopped cilantro
1/4 teaspoon cider vinegar
1/4 teaspoon paprika
1/4-1/2 teaspoon salt
Combine edamame, peas, garlic, olive oil and lime juice in a blender or food processor and blend until smooth.
Transfer to a small bowl
and add onion, cilantro, vinegar, paprika, and salt.
Add salt and and pepper to taste.
Sweet potato chips:
Pre-heat oven to 250 degrees.
Thinly slice 1 or 2 large sweet potatoes.
Arrange in a single layer on baking sheet.
Spray or drizzle with olive oil and sprinkle with salt.
Bake for 30 minutes then flip. Continue baking for another 30 minutes.
The chips will be slightly soft when you remove them from the oven but should crisp up.
These chips and dip would be perfect for game day.
Hey, isn’t there a football game on today?
Maybe you should invite some friends over and serve this dip.
I won’t be watching the game.
For some reason there’s a ton of hilarious commercials on!