On Tuesday we looked at the differences between regular potatoes and sweet potatoes. As sweet potatoes won in the nutritious stakes, here’s a recipe to encourage you to eat them! You may have tried making sweet potato chips before, only to have them burn. This recipe cooks them more slowly so they crispen nicely without burning. (For those in the UK – these are crisps!).
Here’s the infographic recipe:
Cutting the potatoes with a mandoline produces even sizes and thus they will cook more evenly. But, take care to not add slices of fingers as you use the mandolin! Sweet potatoes are tough, so use the safety guard on your mandoline.If you use a knife instead, you may have to pull out some chips earlier than others so that they are all cooked to a yummy crispness.
Timing is really key here so the first time you make them, keep an eye out for them going brown. It will depend a lot on the thickness you cut them. I used the thinnest setting on my mandoline (1/8 inch) which cooked in 30 minutes. Adjust accordingly.
Enjoy them fresh out of the oven with a summer outdoor lunch or dinner.
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Based on 4 servings: