Sweet Potato Chip Pinterest Fail… MAJOR FAIL…But I fixed it, by completely changing the recipe


Pin fail… just… FAILLLLL

I’m sorry to dig into a fellow blogger but these were awful, nothing about this recipe worked. Part of me thinks she thought about it, or found the recipe somewhere but there is no way that she made THESE with THOSE directions and they turned out as she claims they did. The chips above were after my many attempts to fix this oh so terrible recipe. Anyway, So I saw this Pin for these microwaved sweet potato chips that were supposed to look like this:
HA! Yea-no… these must have been done in an oven or dehydrator because there is NO WAY that she did THIS recipe to make those chips…NO WAY. Here is the recipe…  then following that is my bash fest.
  • 2 medium sweet potatoes, thinly sliced
  • 1 tablespoon olive oil or grapeseed oil
  • sea salt
  1. Place sweet potato slices into a large zip top bag. Pour in olive oil and seal the bag closed. Shake the bag until all of the slices are well coated. Arrange the sweet potato slices onto a microwave safe plate or tray, or paper towels and cook in the microwave for 3 – 4 minutes on the high setting, until the chips have turned lightly brown.
  2. Remove from the microwave and sprinkle with sea salt. Allow to air dry as they will continue to crisp as they dry.
Indeed, sweet potato chips are delicious, but with this recipe, following these exact directions, these were a soggy mess.
-First off, unless you have a gigantic microwave there is no way you’re getting all these slices of sweet potato onto one plate, so you’ll have to do this at least 3 times.
-Second, 4 minutes… 4 minutes to cook them? In no way shape or form did 4 minutes even crisp them the slightest or give them this so called light brown color that is claimed… so I added 1 minute… then another… okay fast foward now we are up to 8 minutes and I’m starting to see some drying out of the sweet potatoes so I took them out.
-And then I waited… for them to dry out… and I just realized…JUST NO. Unless I leave these out for days, there is no way they are going to turn out crispy. So I heated up some olive oil to throw them into and crisp them up a bit. Unfortunately, the damage had already been done, and not only were they just burning, but they were chewy.
There really is no helping this recipe, if you want crispy sweet potato chips, this is not the way to do it. Here is my fix, for healthy and tasty sweet potato chips. I know it takes 2 hours, but this is the proper and delicious way to cook them.
  • 2 Large organic sweet potatoes
  • 2 Tbsp EVOO
  • sea salt to taste
  1. Preheat oven to 250 degrees F
  2. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just does not have as much of a chip crispiness.
  3. Toss slices in a bit of olive oil to lightly coat. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking.
  4. Remove once crisp and golden brown. Sprinkle with sea salt… Thicker chips may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.
*I recommend using organic sweet potatoes for taste & health reasons. Reasoning is because you are not peeling off the skin where pesticides can reside.
The microwaved sweet potato recipe was thanks to retrieved from Pinterest from:



Sprouts get in my mouth


The combination of these flavors is like fireworks in your mouth… but without the pain of an actually firework. Now, I may or may not have eaten this entire bowl of sprouts for dinner… This is a no judge zone folks.. so taking your judging and stuff it

Now I know you’re probably thinking Brussels sprouts… ew.. they’re bitter. yessss, this is true… but not if you cook them the correct way. This savory combination takes that bitterness out of these sprouts and is balanced out beautifully with the additions in this recipe.

For my celiac friends – I know some of you may have issues with Blue Cheese, it does not bother me, but I found a brand that I never seem to have an issue with

For my vegan + paleo friendly friends – omit the blue cheese

Now, I had some sprouts in my fridge, and wanted to cook them so I was looking through my pin’s and found this guy. Now she calls for Walnuts, I’m not a fan of them, also she called for craisens, I did not have any so I used regular raisins, oh and the maple syrup… ya know what… never mind see below for recipe changes:

Her Ingredients:

  • 1 1/2 pounds Brussels Sprouts, rinse & pat dry
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Pure Maple Syrup
  • Garlic Salt
  • Black Pepper
  • 1/3 cup Dried Cranberries
  • 1/3 cup crumbled Blue Cheese or Feta Cheese
  • 1/2 cup chopped, Toasted Walnuts
  • Fresh Cranberries for garnish

My Ingredients: 

2 cups of Brussels Sprouts- cut in quarters
1/2 cup EVOO
1/4 cup of Pure Raw honey
1 tsp Garlic Powder
sea salt to taste about 1 tsp
1 tsp ground black pepper
1/3 cup raisens
1/3 cup crumbled blue cheese
1/3 cup slivered almonds

Her Directions with moderations:

  • Pre heat oven to 400 degrees F with the rack in the middle. Cut brussels sprouts in quarters, trimming off tough white tough ends. Toss brussels sprouts with olive oil, maple syrup, garlic powder, sea salt & pepper.
  • Line a rimmed baking sheet with tin foil. Place the sprouts on the baking sheet, and cook for 10 minutes.
  • After 10 minutes of the sprouts baking, turn sprouts, and add the almonds. (her recipe calls for heating the nuts in a skillet but you can get that beautiful golden baked nut while adding them to the sprouts in the oven). Cook for another 5 minutes.
  • Sprinkle the raisins over the top of the sprouts and heat the sprouts almonds and raisins for the last 5 minutes.
  • Remove brussels sprouts from the oven. Let them cool a bit. Transfer to a bowl and toss with blue cheese!

I hope you enjoy the goodness that consumes these sprouts

A special thanks to:

http://www.familyfreshcooking.com/2013/11/22/maple-roasted-brussels-sprouts-with-walnuts-blue-cheese-cranberries-recipe/ retrieved from Pinterest


Now that’s what’s for pinner!

Sautéed Kale with Crunchy potatoes and a poached egg – paleo, vegetarian, and gluten free



Hello Deliciousness,

Egg-whites Schmeg-whites…. look at this healthy delicious nutritious breakfast! I decided I wanted to try something new for breakfast and came across this goodie. It’s so simple but seriously delicious. I really have nothing bad to say about this recipe and no recipes. I personally enjoyed this with some Franks Red hot overtop. I did include some additional instructions on how to cook a delicious poached egg.. which by the way is very simple! This recipe would also be delicious with some spinach and if you are not comfortable cooking a poached egg then a simple egg over easy will do just fine. You just need that deliciousness of the yoke to ooze over the top of the kale and potatoes.

Recipe as follows:

  • 4-5 leaves kale
  • 2 new potatoes
  • 1 clove garlic
  • 1/2 tablespoon olive or neutral oil
  • 1 egg
  • to taste salt and pepper
1.) Remove stems from kale, chop into bite-sized pieces. Slice potatoes into uniform circles, about 1/8-1/4 inch. Too thin and they’ll burn, too thick and they won’t cook through. Mince garlic.
2.) Heat oil in cast iron or non-stick pan over medium-high heat. Add potatoes in a single layer and let cook without moving for 3-5 minutes until golden brown.
3.) Flip potatoes and cook another 3 minutes. Reduce heat to medium and add kale. Stir so all kale comes in contact with the pan and wilts. Add a teaspoon of water and stir briskly to soften kale.
4.) Bring a small pan of water to a simmer. Add an egg and let simmer on low while you finish cooking the vegetables.
5.) When potatoes are golden brown and cooked through, add garlic and cook for 1 minute until fragrant. Add salt and pepper.
6.) Serve vegetables topped with poached egg. Feel good about starting your day.

Prep time: 4 mins – Cook time: 8 mins

Simple Poached egg:

-Crack egg into a small bowl, or something that will allow you to gently drop egg into the boiling water.
-Bring water to a rapid boil.
-Swirl water to make a whirlpool
-Quickly as water is still turning gently drop your egg into the spinning water
-Turn off heat, cover, and let it sit for 4 minutes
-With a slotted spoon removed the egg!


A special thanks for this recipe to:

http://centerstagewellness.com/healthy-vegetarian-breakfast-kale-potatoes-and-eggs/ retrieved from Pinterest


And that’s what for Pinner… or should I say Brinner?