Wednesday, December 4, 2013

Salt and pepper sweet potato chips


I had one lone sweet potato left over from Thanksgiving and couldn't figure out what to do with it, so this afternoon I made these incredibly easy and tasty sweet potato chips! To make them, simply slice a washed sweet potato into very thin rounds (the thicker the slices, the longer you have to bake the chips) and spread evenly onto a large cookie sheet. Brush both sides of the slices with olive oil and sprinkle with salt and pepper (I used truffle salt for an added kick) and roast at 200 degrees for 2 hours, or until the edges have curled and the potatoes are crispy (times may vary due to differences in your oven). That's not a typo, by the way - slow roasting at a low temperature for a lengthy period of time is the best way to lock in the flavor without the vegetables getting dehydrated. One sweet potato generates enough chips for a solo snack, but if you're cooking for a party be sure to add a few more to the order ;)

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