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Baked Sweet Potato Chips

(originally made 1/2011)

Bought a single sweet potato last week, had planned on baking it, but haven't got around to it.   Scanning Foodgawker today, I saw these delicious looking Sweet Potato Chips.   Followed the link and it brought me to http://teaandlimpets-food.blogspot.com/2011/01/bbq-sweet-potato-chips.html

I scrubbed it and left the skin on.   My mandolin only has 2 settings and even on the lowest one the chips were a little bit too thick.    I sprayed my cooking sheet with nonstick spray, laid the chips out and sprinkled the top with sea salt and fresh cracked black pepper.   Put them in the oven for 30 mins.   Flipped them and repeated.    Mine took 90 mins in all, and they were awesome.    Jake ate a dozen or so and didn't even remark on the color.   :)    They'd also be great with a cinnamon sugar mixture!



Sweet Potato Chips
Ingredients:
1 medium-to-large sweet potato
1 tbsp. oil
salt
spices

Begin by slicing the sweet potato very thinly, using a sharp knife or a mandoline.  The slices should be thin enough to be translucent, but not too delicate - between 1 and 2 mm is a good thickness to aim for.  Toss the sliced potato in the oil and then arrange the slices on cookie sheets in a single layer.  Place them in a 250 degree oven for a half hour; then, flip them and bake for at least another half hour.  Be patient; the chips are ready when they are dry, crisp, and crinkled around the edges.  Cool the chips on a baking rack, as they will continue to crisp up as they dry.  Toss them in salt and spices, and serve.

Notes on this recipe: You can take a couple of shortcuts here.  If you have a microwave, you can zap the slices (arranged in a single layer on a microwave-safe plate) for 3 minutes per side before putting them on a cookie sheet - this will cut your baking time by about half.  Alternatively, you can par-cook them in a skillet over medium-high heat (again, single layer, flipping as necessary) until they are beginning to brown.  I experimented with both of these methods and in the end couldn't tell the difference between the oven chips and those that had been started in the microwave or skillet.  

The spice mixture I used to make these deliciously barbecue-y was mostly sea salt (two pinches) with a generous pinch of sugar, equal parts (two heavy dashes) onion powder and smoked paprika, and one dash of garlic powder.  These would be amazing with just salt and pepper, or cinnamon sugar, or wherever your imagination takes you.  One sweet potato makes enough chips for two adults.

source- Tea and Limpets blog 

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