Did you know that you can make your own chips? In the microwave? And make them healthier by using sweet potatoes? Well, you can! You may even get those picky eaters to eat sweet potatoes! I served these alongside our BBQ pulled pork sandwiches the other night. Give it a try and tell me what you think!
Sweet Potato Chips
1 sweet potato
2 1/4 teaspoons olive oil
3/4 teaspoons seasoned salt
1/8 teaspoon garlic powder
1/4 teaspoon thyme
1/2 teaspoon parsley
Peel and thinly slice your sweet potato, about 1/8" thickness. Mix oil and seasonings in a bowl. Add potato slices to bowl and mix until all slices are covered with oil mixture. Spray a microwaveable plate with cooking spray. Arrange potatoes in a single layer. Microwave on high about 2 - 3 minutes or until edges start to brown. Turn over and continue microwaving until they are crisp, being careful not to burn them. This could take 1 to 4 minutes depending on your microwave and thickness of potato. Check them often because they can burn quickly. Keep in mind that they will crisp a little more as they cool. Repeat with rest of potato slices. Store them in an airtight container up to three days.
Servings: about 40 - 50 chips (depending on size of sweet potato)
Note: This may take a little practice. I do mine more by touch than sight (i.e. I feel the slices to see if they are crisping up). After I turn them over, I usually end up removing the ones on the outside first and continue cooking the ones in the middle. I also typically start to move the ones in the middle to the outer edges to help prevent burning.
Remember if you want to make more than one batch, do them one at a time as the sweet potato browns easily when exposed to air.
The chips will cook more evenly if your slices are cut thinly and are roughly the same thickness. I don't have a mandolin but I do use my food processor because it does a better job than I can!
Experiment with your seasonings. If you want a little more spice, try cumin, paprika and/or red pepper flakes. That's what I am going to try next!
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| Sweet Potato Chips |
Sweet Potato Chips
1 sweet potato
2 1/4 teaspoons olive oil
3/4 teaspoons seasoned salt
1/8 teaspoon garlic powder
1/4 teaspoon thyme
1/2 teaspoon parsley
Peel and thinly slice your sweet potato, about 1/8" thickness. Mix oil and seasonings in a bowl. Add potato slices to bowl and mix until all slices are covered with oil mixture. Spray a microwaveable plate with cooking spray. Arrange potatoes in a single layer. Microwave on high about 2 - 3 minutes or until edges start to brown. Turn over and continue microwaving until they are crisp, being careful not to burn them. This could take 1 to 4 minutes depending on your microwave and thickness of potato. Check them often because they can burn quickly. Keep in mind that they will crisp a little more as they cool. Repeat with rest of potato slices. Store them in an airtight container up to three days.
Servings: about 40 - 50 chips (depending on size of sweet potato)
Note: This may take a little practice. I do mine more by touch than sight (i.e. I feel the slices to see if they are crisping up). After I turn them over, I usually end up removing the ones on the outside first and continue cooking the ones in the middle. I also typically start to move the ones in the middle to the outer edges to help prevent burning.
Remember if you want to make more than one batch, do them one at a time as the sweet potato browns easily when exposed to air.
The chips will cook more evenly if your slices are cut thinly and are roughly the same thickness. I don't have a mandolin but I do use my food processor because it does a better job than I can!
Experiment with your seasonings. If you want a little more spice, try cumin, paprika and/or red pepper flakes. That's what I am going to try next!
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