Colorful, crisp sweet potato chips create a flavorful and low-fat substitute for the more familiar fried white potato chips.
Ingredients:
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cayenne
- 1/4 tsp cinnamon
- 1 lb. sweet potatoes, scrubbed and peeled, if desired
- 1 Tbsp extra virgin olive oil
Method:
- Preheat oven to 250 degrees.
- Combine salt and spices in mixing bowl.
- Slice sweet potatoes paper-thin and toss lightly with spices and oil.
- Bake until done.
Source: Adapted from Vegetarian Times, 2002.
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It's always been a challenge for me getting sweet potatoes to crisp in the oven. They tend to stay a bit soggy. About how long does it take to bake these to crispness?
ReplyDeleteHow long do you normally bake yours? And you only put the oven at 250? Yikes, I crank mine up to 350 or 400!! Maybe that's why they always burn, and then some are still soft... I just can never get the time and temp down! I love adding cumin to mine too, yum.
ReplyDeleteJanice, thank you for stopping by. After tossing with the spice mixture, bake for 2 hours, then turn off oven and let potatoes dry for 2 more hours or overnight. Alternately, dehydrate sweet potato slices in dehydrator according to manufacturer’s directions. I hope this helps.
ReplyDelete~All the best,
Anthony
Gina, thank you for stopping by too. I, personally, prefer to bake my chips at a bit higher temperature too. (Almost like the old saying for meat: "Low and slow or high and fast", but typically, as you stated, the chips do often burn at higher temps.
ReplyDeleteAnother method that I have tried is to slice the potato paper-thin and place upright o a rotating tray in the microwave oven.
~All the best,
Anthony