ChefetteDuJour
Gold Member
- 80
If you haven't been exactly thrilled with the results of your sweet potato chips in the microwave, try this --- it's not the low calorie version, but people will love them.
Pre-heat oven to 275 (F).
Slice off ends of sweet potato then scrub with a clean sponge to ensure all dirt is removed. Slice sweet potato on setting #2 of the Simple Slicer (no need to peel first).
Insert a double-stacked Microwave Chip Maker of sweet potatoes and cook per the Use & Care Directions - except - cook only about 2/3 - 3/4 cooked. Potato slices will still be flexible but mostly cooked and not yet dried or crisp.
Use Chef's Silicone Basting Brush to very lightly brush Large Sheet Pan with Orange Infused Canola Oil. Transfer partially cooked slices to sheet pan.
Bake about 30 - 45 minutes or more until crisp, turning over half way through cooking. Cooking time will vary depending on how well cooked they were when you started as well as your oven's dependability and/or hot spots, which rack in oven, etc. You can experiment with this. 300 degrees seemed a little high but if you really like them crispy and don't have much time, try that.
When done to your satisfaction, remove from oven. Combine spices to suit your palate - such as sugar, salt, cinnamon, cayenne, etc., and dust chips with spice combination.
If chips are thoroughly dry, you should be OK storing them at room temp, but if any moisture still remains, refrigeration would be a safer bet.
Then let us know what spice mixtures you come up with!
I'm sure regular potatoes could also be cooked this way - I'll try them with the Rosemary Infused Canola oil.
Pre-heat oven to 275 (F).
Slice off ends of sweet potato then scrub with a clean sponge to ensure all dirt is removed. Slice sweet potato on setting #2 of the Simple Slicer (no need to peel first).
Insert a double-stacked Microwave Chip Maker of sweet potatoes and cook per the Use & Care Directions - except - cook only about 2/3 - 3/4 cooked. Potato slices will still be flexible but mostly cooked and not yet dried or crisp.
Use Chef's Silicone Basting Brush to very lightly brush Large Sheet Pan with Orange Infused Canola Oil. Transfer partially cooked slices to sheet pan.
Bake about 30 - 45 minutes or more until crisp, turning over half way through cooking. Cooking time will vary depending on how well cooked they were when you started as well as your oven's dependability and/or hot spots, which rack in oven, etc. You can experiment with this. 300 degrees seemed a little high but if you really like them crispy and don't have much time, try that.
When done to your satisfaction, remove from oven. Combine spices to suit your palate - such as sugar, salt, cinnamon, cayenne, etc., and dust chips with spice combination.
If chips are thoroughly dry, you should be OK storing them at room temp, but if any moisture still remains, refrigeration would be a safer bet.
Then let us know what spice mixtures you come up with!
I'm sure regular potatoes could also be cooked this way - I'll try them with the Rosemary Infused Canola oil.
