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.