Friday, April 10, 2015

Sweet Potato Chips

Half of the family loves sweet potatoes. Of the other half, Gwendolyn basically rejects them in all forms and has done since she was about a year old (before that she loved them). I just prefer them in the form of oven fries or chips. I have tried roasting them to crispy perfection and failed many times. After too long at high heat, they just get too burnt-tasting to be pleasant (though the sweet potato loving contingent would still eat them).

I decided to try a high-low method of roasting at high heat, covered, for a while and then finishing at low heat to achieve crispy goodness. This worked very well now I can have baked sweet potato chips with minimal effort. Not quite as light as the deep-fried store bought ones, but still very good.

INGREDIENTS
2-3 medium or large sweet potatoes, well scrubbed with the pointy ends cut off
1 TBSP oil
Salt and pepper to taste (or try using other spices such as sumac, smoked paprika or chipotle)

DIRECTIONS
  1. Preheat the oven to 425F and line two baking trays with parchment or Silpat
  2. Ideally using a mandoline, slice the sweet potatoes evenly into rounds of your desired thickness (I use the medium setting on my mandolin)
  3. Toss the sweet potato rounds with oil and seasonings (I usually do this in a bowl rather than directly on the trays)
  4. Distribute the rounds evenly over the trays and cover with foil
  5. Roast, covered, for ten minutes at 425
  6. Lower the oven heat to 300F and remove the foil
  7. Continue baking until the sweet potato rounds are crispy but not too brown. It's a good idea to stir them a few times. I think this took an additional 20 minutes or so; I'd start checking around 15 minutes. Note that the sweet potato chips will crisp further once out of the oven, so when they stop looking wet, take one out and let it rest a minute or two and then taste for desired texture
  8. Store in an air tight container. If they're well-dried they should last several days

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