Tuesday, June 18, 2013
Sweet Potato Chips
Everybody loves foods that are crunchy and salty. Crackers, potato chips, pretzels. Even better if it’s a little bit sweet too. Like kettle corn. Or the pretzel m&ms. But generally, when I think of salty crunchy foods, I think mainly of foods like chips that really aren’t that great for you, are way too easy to overeat (I don’t know about you, but I could easily take down the share size bag of BBQ kettle chips) and lacking in nutritional value. Sweet potato chips are tasty, nutritious, and if you cut the slices small enough, you feel like you're getting a ton of chips and only eating one potato. It's an easy way to have your cake and eat it too. Or, I guess, have your chips and eat them too.
1. Preheat the oven to 400 degrees
2. Cut up a sweet potato into thin slices. If it’s a big potato, I recommend cutting the slices in half. The more slices you get out of a potato= faster cooking and more pieces to eat!
3. Lay the slices on a baking sheet, then pour about 1-2 tbsp olive oil over the potatoes.
4. Mix the oil into the potatoes. Don’t be afraid to use your hands.
5. Sprinkle salt over the potatoes
6. Bake potatoes 15 minutes and then start checking on them. Smaller, thinner slices will cook first. The potatoes are cooked and ready to eat if you can stick a fork in them and they feel soft. If you want them crispier, you can leave them in the oven for longer.