Crispy Microwaved Sweet Potato Chips

3 Oct

I stumbled across the recipe for these sweet potato chips when I spent Sunday avoiding doing anything productive, like writing a paper due the end of this week for my Women and the Law class or working on my closing argument for trial advocacy I have to give on Tuesday.  I swear, I am not a procrastinator by nature.  3L is just sucking any and all motivation from the marrow of my bones (mmm … roasted bone marrow sounds good, doesn’t it …?), and I’m still managing to be more or less ahead.  So, instead of outlining why the government snitch is an unreliable witness, I perused every square inch of the food related internet, and found this recipe.

I can’t be too mad about my decision, though, because these chips were super yummy.  The applewood smoked sea salt was the perfect complement to the sweet potato, but I’m sure kosher salt would be pretty darn good, too.  The most challenging thing about these chips was not eating them all in one sitting – other than that, it’s basically a matter of thinly slicing and putting in the microwave.  They make for a delicious, healthy snack.

Crispy Microwaved Sweet Potato Chips

From Our Best Bites

1 medium sweet potato, as uniform in width as possible, scrubbed clean

Non-stick cooking spray

1 tsp. yakima applewood smoked sea salt

Cut a piece of parchment paper to fit the glass plate in your microwave.  Using a mandoline, slice potato 1/8″ thick.  Lightly spray with nonstick cooking spray.  Season with smoked salt.

Set microwave to 50% power.  Cook 8-10 minutes, keeping an eye on the potatoes after about 5 minutes, until edges are golden brown.  [Note: My microwave power button is broken, so I microwaved mine on high for about five minutes per batch, for a total of three batches.]

Let cool completely before eating.  Store in airtight container.

Advertisements

One Response to “Crispy Microwaved Sweet Potato Chips”

Trackbacks/Pingbacks

  1. Geauga Family Farms Summer CSA – Week Thirteen « Kelseyincleveland's Blog - October 6, 2012

    […] weeks back, as well as onions, garlic, and vegetable stock made largely from CSA trimmings.  The crispy sweet potato chips used CSA sweet potatoes from two weeks ago.  Zak made eggplant parmesan one evening when I had […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: