Since she had picked out two different sweet potatoes at the farm store when we picked up our weekly produce box, I decided to try making sweet potato chips. Plus I had a new mandoline slicer with adjustable settings, so maybe I could actually get them thin enough this time!
While looking up a quickie recipe for them in my AllRecipes app, I saw Cinnamon Sweet Potato Chips. Hmmm... I decided we could at least do a half-batch and try them out.
We altered them a bit to suit our tastes.
Ingredients:
1 sweet potato, thinly sliced (you can peel it if it's not organic. But the skin has a ton of nutrients, and organic ones don't need the peel removed due to pesticides, so I leave it on)
1 tbsp melted butter
1/2 tsp salt
2 tsp brown sugar
1/2 to 1 tsp ground cinnamon
Directions:
1. Preheat oven to 400 F. Line two baking sheets with parchment paper (or grease them.)
2. Combine butter, salt, brown sugar and cinnamon in a small dish. Set aside.
3. There are a couple of ways to coat the chips.You can dump the sweet potato slices loosely into a large bowl or sealable container (Tupperware-type or zip-close baggie) with butter mixture and toss/mix by hand (if using bowl) or slosh around (in a container or bag) to coat.
Or you can lay them in a single layer on the baking sheets and brush the mixture on. But then it only coats one side. And feels more labor intensive.
4. Bake at 400 F for 20-25 minutes, until edges start to curl up and brown.
The original recipe called for two sweet potatoes, but either they're normally very tiny, or else very little of the mixture goes on each one. I sliced up my two sweet potatoes and ended up making two batches (two trays each batch) and still only managed to go through a little over half of my sweet potato slices!
I also decided that sloshing them around to coat both sides would be yummier than just painting the butter mixture on one side.
My orange sweet potato slices cooked faster, so I had to take them out earlier.
Z decided they weren't "cinnamon-y" enough, so I had to sprinkle on even more cinnamon. And she loved them. They were a huge hit!
They didn't keep well. I packed the last few chips into her lunchbox for the next day and she complained that they weren't "cwunchy." They tasted great though. They were just a little soggy.
While looking up a quickie recipe for them in my AllRecipes app, I saw Cinnamon Sweet Potato Chips. Hmmm... I decided we could at least do a half-batch and try them out.
We altered them a bit to suit our tastes.
Ingredients:
1 sweet potato, thinly sliced (you can peel it if it's not organic. But the skin has a ton of nutrients, and organic ones don't need the peel removed due to pesticides, so I leave it on)
1 tbsp melted butter
1/2 tsp salt
2 tsp brown sugar
1/2 to 1 tsp ground cinnamon
Directions:
1. Preheat oven to 400 F. Line two baking sheets with parchment paper (or grease them.)
2. Combine butter, salt, brown sugar and cinnamon in a small dish. Set aside.
3. There are a couple of ways to coat the chips.You can dump the sweet potato slices loosely into a large bowl or sealable container (Tupperware-type or zip-close baggie) with butter mixture and toss/mix by hand (if using bowl) or slosh around (in a container or bag) to coat.
Or you can lay them in a single layer on the baking sheets and brush the mixture on. But then it only coats one side. And feels more labor intensive.
4. Bake at 400 F for 20-25 minutes, until edges start to curl up and brown.
The original recipe called for two sweet potatoes, but either they're normally very tiny, or else very little of the mixture goes on each one. I sliced up my two sweet potatoes and ended up making two batches (two trays each batch) and still only managed to go through a little over half of my sweet potato slices!
I also decided that sloshing them around to coat both sides would be yummier than just painting the butter mixture on one side.
My orange sweet potato slices cooked faster, so I had to take them out earlier.
Z decided they weren't "cinnamon-y" enough, so I had to sprinkle on even more cinnamon. And she loved them. They were a huge hit!
They didn't keep well. I packed the last few chips into her lunchbox for the next day and she complained that they weren't "cwunchy." They tasted great though. They were just a little soggy.
Yum, I LOVE sweet potatoes with brown sugar and cinnmaon :)
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