This week’s temptations freshly picked from the local farm to my belly: Gem Lettuce, Kohlrabi, Arrowhead Cabbage, Carrots, Chard, Sweet Potatoes, Candy Onions and Satsuma Mandarin Oranges.
Oh no, only one week left!? Savor it while you can, right? I’m going to make this recipe which was included, with the sweet potatoes I got.
Best Baked Sweet Potato Chips
2 pounds sweet potatoes
2 Tbsp (30 ml) olive oil
1/4 tsp sea salt
Preheat oven to 250 degrees F and position oven rack in the center of the oven.
Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.
Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking.
Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling.
Blue House Farm CSA subscription from Pescadero, CA
Recipe adapted from Minimalist Baker
Published by Amy on: Nov 30, 2016