I’ve been having such a blast with my smoked paprika. Wow… I never thought I’d say such a thing. But it’s true. Smoked paprika is awesome. It gives foods like paella, patatas bravas, and murg makhani a very savory BBQ chip flavor. So it only made sense to add it to some sweet potato chips for a colorful, crunchy side dish.
To make these rounds, pre-heat your oven to 380ºF. Then, slice your sweet potatoes crosswise into 1/2 centimeter slices. One potato serves about 2 people. Toss the rounds with a good drizzling of olive oil, salt, pepper, and 1 tablespoon of smoked paprika. Lay the potato slices out evenly on a baking sheet.
Bake the sweet potatoes on one side for 15 minutes. Then, flip them all over, rotate the pan, and cook them for another 8-10 minutes until they are mostly crispy but not burned. These sweet potato rounds are fun to eat and delicious too. Enjoy!
To make these cookies, preheat your oven to 350°F. In a large bowl, cream together 1 stick of room-temperature butter and 1.5 cups of sugar. Then, add in 1 teaspoon of vanilla extract, 1 egg, and 1 cup of 
Mix in 1 cup of chocolate chips as well. It will look amazing.
Scoop tablespoon-sized balls of cookie dough onto baking sheets. I use a mini ice cream scooper for this, but Mammy uses 2 spoons. Her cookies have glorious, crispy peaks on them when they’re baked, but mine never do. Her spoon method might have something to do with this. Make sure to space the cookies evenly because they do spread.
Bake the cookies for 15 minutes. Your kitchen will smell fabulous. The aroma lingers too. Someone should put this smell in a candle! I know it sounds crazy to make warm cookies just to freeze them, but I really do like them best cold. So once they come down to room temperature, freeze them spread out of cookie sheets and then transfer the cookies to a container or plastic bag for longer-term storage (not that they’ll last for too long).
After scooping your seeds out of the pumpkin (a grapefruit spoon helps a lot with this part), put them into a colander and rinse them under water. You’ll be amazed at how quickly the orange goop disappears. Try to mix the seeds around with your hand so you can pull out any big chunks of pumpkin flesh that are left behind. The pumpkin seeds are really slippery when they’re wet. A lot of seeds escaped onto my counters and floors, and they all ended up stuck to the bottom of my socks.
Pre-heat your oven to 300ºF. Then, spread your seeds on a baking sheet and season them. I used cinnamon and sugar. Plain old salt would be good, or any other combination of spices you like. The seasoning sticks to the wet seeds, so you don’t have to add oil or anything like that. Spread the seeds evenly on the sheet, and bake them for 10 minutes. Then, stir the seeds around so any wet seeds can come to the top. Don’t worry if your seeds seem like they’re sticking the the pan because they will come right off later. After 5 more minutes of roasting, toss the seeds around again.
Continue this process until your seeds are fully dry. It shouldn’t take more than 20 minutes. Let them cool and then snack away! You can eat pumpkin seeds with the shells still on, but I prefer to crack them off. I’m a nibbler.