Monday, January 9, 2012

Sweet Potato Chips

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:
The key to making these crispy rounds of, I dunno, heaven!, is a 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.
Anyway, the mandolin is key for getting your sweet potato chips thin enough to properly crisp in the oven. Oh, did I forget to mention this chips are baked and not fried? Yeah, like I said...heaven!!!
After a light brushing of olive oil and a sprinkle of salt, the chips are ready for the oven. Flip 'em once or twice as they bake, then let them cool and voila! Instant [insert-diet-of-choice-here]-friendly snack:
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.
 Because after all, what's a chip without a dip?

Sweet Potato Chips

  • 1-2 large sweet potatoes
  • 2-3 Tbsp. olive oil
  • salt, pepper, and any seasoning of your choice
  1. Preheat oven to 350 degrees F. Rinse sweet potatoes.
  2. Using a mandolin, slice the potato on the thinnest setting. 
  3. 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.
  4. 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. 
  5. Transfer to a cooling rack to cool for a few minutes.
  6. Try not to devour in one sitting.*
*Good luck with that.


whitney said...


i have a slicer. i should do something with it.*

*good luck with that.

Unknown said...

Ahhhhh mazing looking! I just read in a magazine the secret to sweet potato fries and now I can make chips too! Ps the pic with the chips stacked up and the bag in the background, I mean are you a food photographer??? I think so!

VANESSA said...

Man. I'm impressed!!!! Those photos are amazing(!!) and those SP chips look DELISH. yum.

xxo, vanessa (the gal)

nadja said...

looks delicious!

Megan | Freckled Italian said...


Lydia Armstrong said...

These look delish, but I really only read this post because I knew it would be hilarious, and it was. You're sort of a genius.

Shraddha said...

Looks yummy. I love the stacked chips sandwiched with dip :) Will be making these soon.

Erica said...

So, first of all it was so great meeting you last night. your hilarious bachelor commentary was priceless. can't wait to get together again soon.

Secondly, we JUST bought a mandolin last week and made regular potato chips. but now after seeing your pictures i think sweet potato chips is dinner tonight. that's allowed, right?

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