Southwest Sweet Potato & Eggplant Crisps

The healthy sweet potato will taste much better than the less nutritional white potato with this recipe.  Even if you do not care for sweet potatos this dish might change your mind and provide the beta-carotene that we all need. The eggplant will also become a wonderful treat with this recipe.


  • 1 large raw sweet potato
  • 1 oriental eggplant
  • 1/2 cup of Safflower oil or peanut oil
  • 1 tsp of Scott Farms Grateful Garlic Seasoning
  • 1 tsp of  Scott Farms Spirited Southwest Rub


Peel sweet potato

Cut sweet potato & eggplant into long thin strips, place in large bowl.(If you prefer you can do one or other vegetable by doing 2  potatos or 2 eggplannts)

Heat oil in heavy base pan or skillet. Carefully lower the sweet potato & eggplant into around 375 degree oil or medium high heat. Cook approximately 10 minutes or until crisp & golden. Remove with tongs onto paper towels for draining.  Combine spices and toss over hot crisps until well coated.  Best when served hot.

Healthier Alternative:

Pre-heat oven to 375 degrees, Place sweet potatoes, & or eggplants on cookie sheet pre-sprayed with no-stick cooking spray. Cook until crisp and remove.  Spinkle spices on vegetables while still hot & serve. (hint cut thin & place under broiler to cook faster-watch closely to prevent burning)