December 14, 2008

Sweet Potatoes

I love going to the farmer's market and my local grocery store this time of year and finding an abundance of sweet potatoes. This root vegetable is naturally sweet, antioxidant-rich, very high in vitamin A and in season in November and December. So now is the time to take advantage of sweet potatoes! Sweet potatoes are also so versatile. Mash them, puree them, make a soup, roast them... the list goes on. One of my favorite things is to make baked chips out of them. They are very easy to prepare and so tasty, too! After you make them, put them in an airtight container and enjoy them as a snack for the next few days.

Baked Sweet Potato Chips

2 medium sweet potatoes
1 Tbsp. olive oil
sea salt

  • Preheat oven to 400

  • Slice the sweet potatoes to approximately 1/8 inch thick. Using a mandoline is the fastest and easiest way to do this. If you do not have a mandoline, use a sharp chef's knife.

  • Place on a baking sheet and drizzle them with olive oil. Toss them and then spread them out in a single layer.

  • Bake for approximately 20 - 25 minutes, until the edges are crispy.

  • Sprinkle with sea salt.

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