Sweet Potato Chips
Sweet potato chips are healthy and delicious!
I love, love, love sweet potato chips, although they’ve always come out a little too mushy for me. I couldn’t figure out why, but thought it may have something to do with the fact of I’ve never used an actual recipe to make them. Perhaps it had something to do with the oven temperature or amount of oil…
Today I decided to use some of the amazing sweet potatoes my friend Karen gave me from her garden (her potatoes went crazy this season) to make sweet potato chips for a picnic this afternoon at the Corcoran Brewing Company. I also decided to follow a recipe, Mark Bittman’s recipe from the Food Matters Cookbook to be exact (pg 80).
Guess what? They turned out beautifully! I only salted them (the recipe calls for cumin) because we’re eating them with roasted venison sandwiches.
One word of warning if you’re going to use a mandolin to slice your potatoes—be careful. I took a piece of my thumb off, which is making it a little hard to type now. And I had to throw out half of a potato (:() But it was all worth it. Sweet potato chips are so healthy, full of anti-inflammatory properties and anti-oxidants. The olive oil is also a wonderful food. I’m feeling very good about my lunch today! (Of course, we’ll be drinking amazing locally brewed beer, so that may offset the health benefits of the sweet potato chips a bit!) I suggest you make these—they are awesome.
Can’t get enough of my sweet potato chips!
Recipe: Sweet Potato Chips
Summary: a healthy and delicious snack
Ingredients
- 2 large sweet potatoes
- 2 Tbs olive oil
- 1 tsp salt
Instructions
- Preheat the oven to 400 degrees
- Place two cookie trays in the oven to preheat (this will help evenly cook the potatoes
- Slice the potatoes to about 1/8 inch
- Toss with the olive oil and salt
- Spread on the cookie sheets. They can be close, but not over lapping
- Cook for 7 minutes and then flip the potatoes
- Cook for another 8 minutes, until crisp and browing
- Remove from oven and cool on a wire rack
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan
Number of servings (yield): 4
Copyright © Susan Rose.
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