Sunday, January 6, 2013

Weekend Adventures: Sweet Potato Chips

This past weekend was a rare one in the Chang household. We had absolutely no plans (other than running of course) and enjoyed every moment of it! Saturday we woke up late, took a leisurely stroll with the dogs through downtown, enjoyed some soy lattes via a Starbuck gift card we received at Christmas and then came home to lounge around/ clean. 

Lazy days around the house also mean a great opportunity to experiment with food! Usually these experiments arise by the husband saying he wants something and me contriving a way to actually make it. So, Sunday after church he asked for some sweet potato chips on a whim. Luckily, we had some sweet potatoes sitting around and it worked out well!

That would be me, still in church attire playing around with food.

Look at any list of "top ten foods you should include in your diet" and sweet potatoes will be on it. They're a nutritional powerhouse packing more than 250% of your daily value of Vitamin A in a single serving, mainly in the form of Beta-Carotene.  They also serve as a source of complex carbohydrate, Vitamin C, Potassium, Iron, Manganese and Copper. Not to mention they're delicious too!

Sweet potato chips are a cinch to whip up and make a delicious snack. They're especially a smart alternative to commercial brand potato chips (or even store-bought sweet potato chips). Don't they look bright and beautiful??

Here's my simple recipe:

Sweet Potato Chips
Take 2 sweet potatoes, wash the outer skin and let dry (do not peel... the skin is full of nutrients!)
Slice thin (1/8 inch thick)
Toss in a bowl w/ 1 tbsp olive oil, sprinkle with salt to taste.

Spread thinly on a baking sheet. Drizzle with 1 tbsp additional olive oil.
Bake at 400 degrees F for 25-30 minutes, or until golden and crispy. Be sure to take them out and flip them halfway for a more even bake.
When they're done, let them cool slightly, sprinkle with cinnamon (optional) and enjoy!!

So good the husband already asked for a 2nd batch!!

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