Table Talk Tuesdays...Because We're Too Good For Regular Chips. September 03 2013
Sea Salt. Sweet potato. Nough' said. We are total suckers for a good salty snack, so these chips got a shot.
We did some investigating and by adding a little chilli and cumin you can kick up the flavor, try it out to taste.
Great if guests call on the fly & tell you they're popping over, because these are pretty common ingredients. Now just crack open a bottle of wine and you are hostess of the year.
Rosemary and Sea Salt Sweet Potato Chips
Slightly adapted from Gastronomical Sovereignty (thank you Pintrest!)
1 large sweet potato – $0.89
2 Tbsp extra virgin olive oil
1 Tbsp dried rosemary, chopped into bits
2 cloves of garlic, peeled and crushed or run through a garlic press
Coarse sea salt
Freshly ground black pepper
Grand total $0.89 Woah, you can impress your buds for less than a dollars. Cray.
1. Line 3 baking sheets with parchment paper and pre-heat your oven to 250 degrees F.
2. In a small bowl, mix the oil and garlic together. Set aside.
3. Wash, scrub and dry the sweet potato. Then, using a mandoline or sharp knife, slice the sweet potato into very thin rounds
4. Lightly brush the parchment with some of the oil mixture. Arrange potatoes in a single layer on the prepared baking sheets and gently brush one side of the potatoes with the oil/garlic mixture and sprinkle liberally with salt, pepper, and the chopped rosemary
5. Bake for 40 minutes, flip, and continue to bake for a further 30-40 minutes or until crispy and lightly browned with the edges curled up.
6. Remove from the heat, transfer to a wire rack and allow to cool.
& Bam! You're basically the Next Food Network Star.