Monday, October 22, 2012

How to Make Sweet Potato Chips

I can tell that, as the seasons are changing, I am craving different foods...especially vegetables. I no longer crave summer squash like zucchini and yellow squash, but want to make all things pumpkin, along with butternut squash (my favorite), and potatoes. Okay, so potatoes are not a vegetable, but close enough, and they definitely say "comfort food" to me. Baked potatoes, roasted potatoes, and of course these sweet potato chips.

Sweet Potato Chips
I made these recently, and depending on your oven, the timing may be different, so you'll have to watch them until you know what works for you. You want the first part of the batch to make the chips start to "crisp" and curl up, then when you flip the slices over, you'll finish off the other side, which will be slightly mushy from touching the pan side-down. A little brown on the edges of the final product is great, just make sure not to burn them!

Slice sweet potatoes with a wide mandolin or grater, into thin slices. Line baking sheet sprayed with olive oil, so that the sweet potatoes are in a single layer. Spray them again with olive oil, and sprinkle with salt, and any other seasonings as desired.

Bake the slices at 350 degrees F for 10 minutes, or until they begin to crisp up a little and slightly brown on the edges. Take the tray out of the oven and flip over all of the pieces. Bake again for a few minutes, or until dried. Be careful not to burn them!

If you're in the mood for "fall" foods like me, here are a few others you can try:

Turkey Chili from Simply Sugar and Gluten Free (with this yummy cornbread!)
Butternut Squash Soup from Discovering the Extraordinary
Pumpkin Pie Muffins from Elana's Pantry
Southwestern Chicken Taquitos from Discovering the Extraordinary

What are some of your favorite "comfort foods" during this time of year?

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