You know what pride is?
No, it's not running and completing and then bragging to a bunch of people who don't care that you completed your first or tenth marathon. Nor is it seeing your child heading off to an Ivy League school on a full scholarship. It's not even that thing, when like, you skip the bread basket at your favorite Italian restaurant AND dessert (although that is pretty impressive).
No, pride is making over a snack that has the nutritional reputation equivalent to that of, say, a drug dealer, into something equally addicting yet entirely healthy. Pride is figuring out how to make sweet potato chips:mandolin. It's a real fancy-like kitchen tool with an EFFING sharp blade that could cut a bitch that you pretty much have to have in order to make this (or any) chip recipe. It can also make the chore of julienning and dicing veggies a breeze.
See what I mean? It's kinda like a guillotine for tubers and other root vegetables.
And because I want to end things on a cliffhanger, you can come back tomorrow for TwoFaced Tuesday to see what I made to dip these chips in.
Sweet Potato Chips
- 1-2 large sweet potatoes
- 2-3 Tbsp. olive oil
- salt, pepper, and any seasoning of your choice
- Preheat oven to 350 degrees F. Rinse sweet potatoes.
- Using a mandolin, slice the potato on the thinnest setting.
- Lay the potato slices on a cookie sheet in an even layer (i.e., don't overlap the chips). You may have to do several batches. Lightly brush the chips with olive oil and sprinkle with salt, pepper, and seasoning.
- Bake for about 20 minutes, or until the chips are crispy all the way through. You'll need to flip the chips at about 10 minutes in.
- Transfer to a cooling rack to cool for a few minutes.
- Try not to devour in one sitting.*
*Good luck with that.