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
Ingredients:
1 large sweet potato
1 teaspoon salt
1 pinch cayenne pepper
(optional)
2-3 Tbsp. Extra Virgin Olive
Oil (EVOO)
Directions:
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.
Enjoy!
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