|Low-fat Baked Sweet Potato Chips: easy, tasty and frugal.|
Ever think about the "negative space" of the blogosphere – the words not spoken and photos not published? By what we bloggers choose not to publish and not to write, we perpetuate an unattainable fantasy kitchen where cakes don't burn, ovens and counters remain spotless in spite of continual use and abuse, and fruits and vegetables stay forever fresh and vibrant. Oh – I almost forgot the unicorns and glitter.
|Exhibit A: Moldy sweet potato|
I'm not scared of mold. I simply slice away the nasty bits and proceed as planned. But I didn't want to use this fuzzy critter to make a huge pot of curry or soup. I have too much to do to deal with all that chopping, dish-washing and leftover management. I just wanted to make something easy that would be quickly consumed. Baked Sweet Potato Chips fit the bill. Minimal dishes and fat. Maximal flavor and satisfaction.
|Sweet potato slices, ready for baking|
Preheat oven to 400 degrees. To slice taters thinly, you really need a mandoline unless you have expert knife skills.
Line a baking tray with foil or parchment paper, and spray with cooking oil. Arrange your slices with no overlap, lightly spray slices with cooking oil...
...Then dust with your herb/spice of choice [Spanish Smoked Paprika is pictured]. Sprinkle with salt. Bake for about 8 minutes, then flip and bake another 3-4 minutes. Check often so they don't burn....
...Like my first batch did. [Consider this photo a cautionary tale.] Despite their charred appearance, they actually tasted great.
|Wasn't that easy? Enjoy.|