Sweet potatoes are not really potatoes at all. In fact they are in no way related to the tuber used for fries or chips which are a member of the “nightshades vegetables”. Sweet potatoes are cousins of the morning glory flower. Their flesh can range beige through white, red, pink, violet, yellow, orange, and purple.
Here is a foolproof way to get a crunchy, sweet, salty, spicy low fat snack.
SWEET POTATO CHIPS/CRISPS
Serves 4 (snack/side)
Pre-heat oven to 225F/107C/1/2 Gas Mark
2 medium sized sweet potatoes, washed
1 teaspoon/5ml olive oil
1 teaspoon/5ml salt
1/8 teaspoon/.5ml cayenne pepper
1/8 teaspoon/.5ml granulated garlic
Using a mandolin or food processor with 3mm slicing disk. Slice the potatoes as thin as possible (the thicker the slice the longer the cooking time). Place sliced potatoes in a bowl and drizzle with oil. Toss to coat each piece of potato thoroughly on both sides. Place potatoes in a single layer on aluminum foil or parchment lined baking trays. You will probably need 2. Place the trays in the oven using the middle and lower racks. Bake for 1 hour. Rotate the trays and flip the sweet potato pieces to ensure even baking. At the end of the second hour check for crispness. You may need to rotate the trays again and flip the potatoes one more time. When potato slices are crisp remove from oven and allow to cool. Store in an airtight resealable bag or container.
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