Sunday, June 19, 2016

Simple Sweet Potato Chips

This is one of my favorite snacks. Who doesn’t love sweet potatoes? Even if you don’t you should still try this recipe, it may change your mind!

It's pretty easy to find a similar recipe when you Google it but I have adapted with a couple tips and tricks for someone with a low tech/tool kitchen like mine. No dehydrator or mandolin needed.

Sweet potato chips are simple, cheap and a healthy snack. I don't know about you, but for me there's a sense of accomplishment after making your own chips!

One trick is using a baking sheet with a rack or placing a cooling rack on top of any baking sheet that allows the potatoes to cook more evenly. Another is to make sure you don't over-oil the slices. Before putting on the baking sheet slide each slice across the edge of the bowl to remove excess. Or once on the baking sheet you can dab with a paper towel. You want them to have enough oil to glisten but not so much that there are puddles.

Price: 1 out of 4. Sweet potatoes are commonly $1 per pound or less. 

Sweet Potato Chip Recipe 
1 large sweet potato
1 teaspoon salt
1 pinch cayenne pepper (optional)
2-3 Tbsp. Extra Virgin Olive Oil (EVOO)

Turn oven to 375 degrees F. Line 1 large baking sheet with foil and place a cooling rack on top of the baking sheet if you have one (you can use the rack from a toaster oven if you have one). This will allow the chips to cook more evenly.

With a large knife slice the sweet potato as thin and evenly as you can. In a large bowl, mix the oil and seasonings. Add the sliced potatoes and toss to coat with your hands. Use the edge of the bowl to slide each slice across to remove excess oil. Place potato slices on the baking sheet in a single layer. Bake 10-15 minutes then remove from oven and flip, then bake another 10-15 minutes, until lightly browned and crisp, they will start to curl. Check on them frequently at the end until you know how your oven will bake these. 

Note: I have a gas oven that gets hot fast. Other ovens may take longer.


Originally posted 5/28/2015

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