Sweet potatoes are one of the healthiest veggies out there, but most of us only eat them covered in sugar and marshmallows at Thanksgiving. They are a staple of many Latin cuisines and taste great when spiced up a bit; I like them dusted with salt, a tiny bit of cayenne pepper, and "hot" spices like ginger -- although you can use cinnamon, nutmeg, or allspice. But without the brown sugar and marshmallow goop, it still doesn't taste like Thanksgiving.
This recipe calls for slicing them really thin and making them into light, crispy sweet potato chips (made in the oven, no deep fryer required). This is a terrific way to get roughage into your kids; the pickypants that lives in my house would love these as long as we emphasized the "chip" part and de-emphasized the "sweet potato" part. Dip them in garlic mayonnaise, ranch dressing, or even yogurt.
And they couldn't be easier to make.
- 4 teaspoons vegetable oil
- 1 1/2 pounds sweet potatoes, cut into 1/8-inch rounds (if you have a food processor with a slicing blade or a mandoline, use it)
- 2 teaspoons distilled white vinegar
- 1 1/4 teaspoons kosher salt (if you only have table salt, use less)
- 1/2 teaspoon freshly ground black pepper (you can also use cinnamon, ginger, nutmeg, smoked paprika, chili powder, curry, cayenne ... really any spice you like, to taste)
- Heat the oven to 450°F and arrange the racks in the upper and lower third. Coat 2 baking sheets with 1 teaspoon of the oil each; set aside.
- Place sweet potatoes in a large bowl, drizzle with vinegar and remaining vegetable oil, sprinkle with salt and pepper, and toss to coat.
- Evenly divide potatoes between the prepared baking sheets, spreading in a single layer.
- Bake, rotating the pans halfway through, until the chips are browned and the edges are crisp, about 25 minutes.
Image via Kristen Taylor(kthread)/Flickr