Friday, December 3, 2010

Sweet Potato Chips

I've turned 35 and have entered a new phase in my life. (I'm not sure how long this phase will last, but that's beside the point.) I'm trying to seriously reduce the amount of white flour & white sugar that I eat, and add more whole grains, fruits & veggies to my diet. This excludes my Coffeemate French Vanilla Coffee Creamer. And ice cream. And cookies. Oh, and cake, pie, etc...

Anyway, my sister-in-law told me about this recipe. I love sweet potatoes, anyway, so I thought I'd give it a try.
It was really good! Three of my children liked the chips, two tried a small crumb & wanted no more, and one remained true to his anti-sweet potato convictions and wouldn't touch them. (Oh well, more for me!)
Even though the taste of these were really good, I probably won't make them very often unless I get a mandolin slicer. It was really hard to get them sliced thin enough (think paper-thin) by hand.
1 sweet potato
Slice the potato into very thin slices. Lightly coat with oil. Lay the slices on a baking sheet covered with parchment paper and sprinkle with salt. Bake at 350F for around 30-40 minutes (turning them over every now & then). Keep an eye on them! They won't be crispy unless they are a little brown. Remove them from the pan as they start to brown, leaving the rest behind until they are brown, too. They will get crispier as they cool, though, mine weren't 100% crispy. It was more like a combination of crispy/chewy and sweet/salty - which I loved.
One potato made 4 baking sheetfulls.

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