I love those colorful root vegetable chips they sell at the gourmet stores. When they come in an assorted bag the first ones to go (into my mouth) are the sweet potato ones, the meatier the better. So while perusing this month's Whole Living Magazine (are you noticing a pattern here?) I found a recipe for baked sweet potato chips to make at home.
I pulled out my mandolin (that I'm secretly afraid of) to slice the sweet potatoes as thin as I could. If you don't have a mandolin or share my fear of this crazy slicer just use your vegetable peeler & make long strips instead of circular ones. The goal is to get them all the same thickness (which is not very thick at all) so they bake at the same rate, otherwise you'll have some very well done (read: burnt) chips & some raw sweet potato slices on your hands.
Click through for the full recipe.
- 2 peeled sweet potatoes
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin (I use whole & then smash it up with a mortar & pestle because I'm convinced the taste is stronger)
- 2 teaspoons paprika
- 2 teaspoons coarse sea salt
- Heat oven to 400 degrees.
- Slice sweet potatoes as thin as possible with a mandolin (or your veggie peeler).
- On two baking sheets toss the sweet potatoes with olive oil & season with all of the spices.
- Arrange in single layers & bake, flipping halfway, until crisp & golden, 20 to 25 minutes.
- Store in an airtight container for up to 2 days.