The Lean Green Bean

Sunday, August 29, 2010

Oh So Sweet Potato Chips

Super easy, healthy and great with any dinner!

This snack starts in the grocery store when you are picking out your sweet potatoes. Try to choose ones that are similar width all the way from one end to the other.


Next,  get yourself a mandolin if you don't already have one. It's another one of those appliances that isn't used every day, but is oh so helpful when you do pull it out. When I have my dream house and dream kitchen, I'm going to have a special shelf area solely devoted to appliances/kitchen tools used less than 5 times per year. Things like the roasting pan, immersion blender, carving knife...you know the kind. Although I use my mandolin more often than that...it's definitely not an every day kind of item. I procured mine for free from my mom's basement last winter! They can, however, be quite expensive. So have no fear if you don't have one...these can be done by hand...I did it for several years.

Slice them thinly using the mandolin or a knife...no need to peel the potato. A word of warning. The mandolin comes with this little thingamabob that holds the potato for you...USE IT. I took a nice slice out of my finger a few months ago trying to get by without it...it's included for a reason!


These chips are also a favorite of the dogs...they LOVE sweet potatoes...the uncooked ones. I think they recognize them by sight.

And they chow down :)


As soon as you think about having these for dinner, slice them and put them in water. Soaking them in water will draw out some of the sugar in the potatoes and then they don't burn as easily. If you don't plan in advance, that's fine too. You can make them just the same without soaking them just watch them a little more closely in the oven. Soak them anywhere from 30 minutes to 24 hours.


When it's time to cook them, drain the water and use your salad spinner to dry them off. Remove the ones with thin edges, they will burn too easily!


Rinse out your soaking bowl, put the chips back in, drizzle with olive oil and season with paprika.


Spread the chips onto a baking tray and add more paprika if desired:


Into the oven at 375 degrees for 10 minutes, then flip them over:


Cook 10-15 minutes more or until they look similar to this:

Some may burn but that's ok. Transfer to a plate, add some ketchup and enjoy!



--Lindsay--

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