Monday, October 3, 2011

0 Recipe #284: Baked Sweet Potato Chips

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Made these last tonight and man, are they good! I know I'm probably not supposed to say that about my own recipes, but hey, we thought they were really tasty, so what am I supposed to do, lie about it? ;) Most of my friends know that I'm not a braggart anyhow, so there's really no point in doing the "false modesty" thing. :) If food is good or bad, believe me, I'm the first one to say it, even if it's my own cooking. (If you need evidence of my brutal honesty when it comes to food and cooking, just take a look at my Yelp reviews. Hahaha.) If nothing else, I should get extra credit for being so honest. :)

The funny thing is that, last night, I was supposed to take a picture of them after they'd come out of the oven. Only one problem with that: They were gobbled up so fast that there weren't enough left for a photo. LOL. After all, got to have a bowl-full in order to photograph them. ;) As you can see, I made another batch tonight so that there'd be something to photograph. Of course, nobody here in this household had any problem with that. :-D

Anyhow, this recipe is super-quick and easy, and lots of fun to make. Hope you enjoy making and eating this recipe as much as we did. :-D


Baked Sweet Potato Chips

Ingredients:
3 c. sweet potato, unpeeled, washed, scrubbed, and thinly sliced crosswise into wafer-thin (1/16") rounds (about 1 large sweet potato, roughly 1 1/2 lbs.)*
1 Tbsp. paprika
1/2 tsp. kosher (or sea) salt
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ground black pepper
1/4 c. extra virgin olive oil

Directions: Place sweet potato slices into a large, deep bowl. In a separate, medium-sized bowl, thoroughly combine all of the spices, then sprinkle over the sweet potatoes and toss. Next, pour in extra virgin olive oil, drizzling it across the bowl to evenly distribute, and mix everything together with your bare hands (or rubber/latex gloves) until well-blended. Thoroughly massage spice and oil mixture into the sweet potato slices until they've been completely (and evenly) coated.

Spread out sweet potato slices in a single layer onto two large (12" x 17") baking sheets lined with aluminum foil or parchment paper (for easy cleanup). Try not to let the sweet potato slices touch as you place them onto the tray, as this will create crispier edges. Bake in a preheated 375°F oven for 15 minutes, or until crisp, completely dry, and golden brown, especially around the edges.

IMPORTANT: Be sure the chips are completely dry -- not just crisp -- after they are removed from the oven. Otherwise, the chips will become soggy and unpalatable. The drier the chips, the better the taste and the texture! To test for doneness, gently shake the tray back and forth (horizontally!) after removing chips from the oven; if the chips make a rattling noise and easily release from the tray, they are done.

Remove from oven and transfer to a wire rack to cool. Allow chips to completely cool before transferring into any kind of closed storage container. (Otherwise, they'll become soggy.) Serve and enjoy!

Yield: 3 c.

Chef's Notes: Vegetable chips tend to bake quickly and can burn easily, so watch them carefully as they bake. Since each oven conducts heat a little differently, it's best to play it safe and check the chips about half-way through, and then again after around the 15-minute marker, just to make sure they don't burn. When finished, chips should be golden brown. Well, actually that'd probably be golden yellow-brown or orange-brown, depending on which variety of sweet potato you use. :)

*Use a mandoline slicer for best results. The reason for using this tool is to ensure that the sweet potato slices are of uniform thickness, so that they cook evenly. Otherwise, some will be crispy, while others will still be undercooked or soggy. If you have to put some of the slices back into the oven for further cooking, it'll also take longer as well. ;) There's some incentive to use a mandoline slicer. :) Most kinds aren't terribly expensive, but it's worth the small investment to make kitchen prep a whole lot easier. They're very versatile too. Many can not only slice different thicknesses, but can also do a variety of different cuts - i.e., slice, crinkle cut, waffle cut, julienne, shred, etc. Also, make sure to get a pair of cut and slash resistant gloves to protect your hands.

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