Are you suffering from winteritis? Or perhaps you’re inner soul is slowly freezing over? Here’s a recipe that will warm your heart and home and put a smile on your face. So drop that snow shovel and head to the kitchen.
A simple and delicious snack of homemade sweet potato chips is your cure-all for the recent cold and harsh love winter has given to us. Did I mention these were simple? All you need is three ingredients and some time to waste, a perfect way to spend the day while avoiding the love-hate relationship you’ve had recently with your snow shovel.
Everyone has a trigger or a craving for something crunchy, salty or sweet. These chips hit the mark for all three. A few sweet potatoes, some olive oil and sea salt will do the trick.
If you’re looking to jazz things up, a sprinkle of chopped fresh herbs such as rosemary or thyme can take your tastebuds to another dimension. Or if you’re looking for that extra kick go for a sprinkle of chili powder.
Now I will tell you this,the best way to slice your potatoes for chips is by using a mandolin. The thinner the crispier. If you do not have a mandolin a food processor with the slicing blade can work too, you just might have to halve your potatoes lengthwise prior to be sure the will fit in the machine. If you do choose to use a knife please be sure it is sharp and that you use extra caution, a dull knife is cause for slippage on the outside of the potato which can equal sliced fingers instead of potatoes. The most work you will have to endure is the slicing, all that’s left to do is the baking, low and slow. This is when you must find something else to occupy your time, watching the snow fall works or checking out the latest updates on RiverheadLocal.com.
Stay warm and eat well!
Homemade Sweet Potato Chips
Servings: 4-6
Ingredients:
3 large sweet potatoes, skin on and washed
1 Tablespoon Extra virgin olive oil
1 Tablespoon sea salt, more if desired
• Preheat the oven to 250 degrees. Carefully, slice the sweet potatoes very thin and consistently using a mandolin, a food processor with the blade setting or a knife. The thinner the slice the crispier the chip. If the slices are a bit thicker they will not be crispy but they will still taste delicious.
• In a large bowl toss the sweet potato slices with the olive oil. Take the time to separate the slices and evenly coat with the oil. Lay the slices out on a baking sheet, two or three might be necessary. The slices can be touching but avoid overlapping for even cooking.
• Sprinkle the salt evenly and lightly over the sweet potato slices. If using extra seasoning or herbs now is the time to sprinkle over the sweet potatoes. Place in the oven for 2 hours. After 1 hour of baking remove the tray from the oven, flip over the slices and return to the oven. Depending on the oven and the sweet potatoes the remaining cooking time could be less than one hour, check after about forty minutes and finish until desired crispness is reached.
• Remove from the oven and let cool. Store in an air tight container or bag for up to 2 weeks or eat immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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