Tuesday, September 7, 2010

Sweet potato chips

For the longest time last season, every CSA basket, every week was flush with sweet potatoes.  I admit I am a big fan of sweet potatoes, but I am also not from the USsouth & my repertoire was limited.   Fortunately, along with sweet potatoes, they included new recipes for sweet potatoes.  New to me anyhow.

This was my new favorite for most of last winter:

- Take a sweet potato, take three, as many as you might eat in one sitting.  The longer, skinnier ones are better for this, which is a lucky break because the bigger fatter ones are better for almost everything else.  Wash them & peel them, or don't peel them.  Wash them for sure, though.

- Slice the sweet potatoes as thin as you can without them having any too-thin pieces.  Hmm, how about as thin as you can keeping the thickness consistent, is that better?

- In a bowl that will be large enough for all the slices of sweet potatoes, mix olive oil & salt&pepper to taste.  Add the slices of sweet potatoes.  If you do this just a few slices at a time, it is much easier to get them all covered.  Because they need to be all covered.

-  On a cookie sheet, spread out the slices.  I used parchment paper underneath, instead of the usual foil & I think this helped the thinner slices not to burn. Pre-heat the oven to 400F (yea, I should have said that before, Sorry!) & sprinkle the sweet potatoes with finely chopped herbs of your choosing (I chose basil & thyme, mostly).

-  Cook for 20/25 minutes or so.  How thin you sliced them (& whether or not you used tin foil) will play a role here.  Let them cool some or that hot oil will burn your mouth!  & serve right away or later.  Right away is better.

1 comment:

  1. I do something like this with thicker slices, along with rosemary sprigs and garlic cloves... yum! You can cook with foil over the pan for at least part of the time to make them get done faster!