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Eggs and (Sweet Potato) Bacon

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Someone once described bacon as “the candy of meats,” which is the easiest way to explain why kids love bacon. It’s crispy, salty, and it smells oh-so-delicious in the morning. But even if you buy the uncured bacon, how good is for you, really? As foods go, it’s awfully fatty – and it’s easy to go overboard eating slice after slice.

The other day while cooking up some leftover sweet potatoes, we just happened to notice…Sweet potato chips look a lot like bacon, don’t they? So we put them out on the table, announced, “Come get some bacon!” and within seconds the chips were all gone.

Now we’re not saying we could ever truly pass off sweet potato chips as bacon. Plus we have a feeling we’re going to get mocked for this by our pal Chef Joe, who loves bacon so much he carries a bacon wallet and wears bacon bandages. But in a way, these sweet potato chips provide just what eggs cry out for – something salty and crunchy to stand up next to them. And they might occasionally serve as a reasonable substitute. So give it a try and see if at least once a week you can drum up some interest in sweet potato chips instead of bacon. Who knows, you could start a whole new trend.

Un-Bacon Sweet Potato Chips

2 large sweet potatoes, roughly peeled

1/2 cup peanut oil

Salt and paprika (smoked paprika, if you have it) to taste

1. Slice the sweet potatoes in a food processor or mandoline so that they are approximately 1/16 inch thick. Spread them out on a paper towel and let them dry for about 30 minutes.

2. Heat a large skillet over medium-high heat. Add the peanut oil and heat to 350 degrees (the potato slices should sizzle when you drop them in). Fry potato slices in small batches, flipping them after they turn golden brown on the bottom. (This should take approximately 30 to 45 seconds per side). Remove the potato chips and place them on a paper towel to absorb the oil.

3.When all of the chips are cooked, pour them into a large paper bag. Sprinkle with salt and paprika and shake in the bag until evenly mixed. Serve immediately, with eggs and toast. Serves 4.


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7 Responses to Eggs and (Sweet Potato) Bacon

  1. Deb Neyens October 19, 2012 at 2:41 pm #

    Although I’m a huge fan of bacon, I love this idea for a healthier alternative! I’m sharing your post on my Healthy Food Examiner Facebook page.

    • Jeanne October 19, 2012 at 3:27 pm #

      Thanks, Deb! And yes – notice how I didn’t recommend cutting bacon out of your diet entirely – That would be a tough sell in my house!

  2. Jeanette October 21, 2012 at 1:30 pm #

    What a fun idea!

  3. Hamish October 21, 2012 at 8:20 pm #

    This sounds like a yum idea, I also like to maranate strips of tempeh or fim toufu for healthy bacon alternative – also really good.

    • Jeanne October 21, 2012 at 9:17 pm #

      That sounds great too – Thanks for the idea!

  4. Kelly October 22, 2012 at 4:59 pm #

    sounds yummy! Do you have a peanut oil alternative to recommend for those who are allergic?

    • Jeanne October 22, 2012 at 9:34 pm #

      Thanks for asking, Kelly – I just got this question by email as well. Canola oil would be a good substitute because it is another oil (like peanut oil) that works well for deep-frying. If you can find it, almond oil or avocado oil would work well too!

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