Thursday, May 19, 2011

Sweet Potato Chips

Since embarking on a healthy eating lifestyle, focusing on plant based foods, I have been missing the crunchiness of potato chips. It is one of those "you can't eat just one". So I know that when someone offers me a bite I say no because a bite is physically impossible for me. I would want to consume the entire bag. Seriously.

I have been searching for a healthy alternative, something that is not fried in oil and does not contain any preservatives and doesn't cost an arm AND a leg. At our local farmer's market I can get about 4 nice sized Okinawan sweet potatoes (beautiful purple I can't resist). I experimented by using a mandoline to thinly slice the potatoes. For half the batch I did about 1/8 inch and baked it soft. For the other half I sliced them even thinner, more like a chip. I baked those crispy. It was worth it. Both of them. The crispy ones were thin enough to give me the crunch I needed. The soft ones were a great snack that satisfied any hunger I might have between meals. The thicker crispy ones (batch #1 that I forgot about) were too thick as a crispy chip and felt like I could break a tooth.

I put them on parchment so I wouldn't have to Pam the baking pan. I baked them at 325 degrees for about 20+ minutes. I tested them after the first 10 minutes and then every 5 minutes after that. Next time I might sprinkle some truffle salt over them after baking or maybe some dash before baking. Or some curry powder!




1 comment:

  1. I like this, I really had to play with the timing cause I have a convection oven but this is a keeper. Mahalo, I love sweet potato!

    ReplyDelete