There are times when only a packet of chips to crunch on will do.
For me, that is from 830pm on Thursday nights, or ‘Mama’s TV night’ as we’ve christened it here. Once the theme music for ‘Tattoo Nightmares’ starts, I am not top be disturbed until after Dave Navarro has said “You do not have what it takes to be Ink Master”.
These sweet potato chips are my snack of choice for when I’m laying off the corn chips and popcorn (my snacking krypotnite) but still need something crunchy to get me through a tense elimination tattoo.
I have done these in the oven and in the microwave and, to my horror, the microwave produces the crispiest chip. If you’re anti-microwave, the oven will do just great…..but you will have to wait longer for them!
One or 2 sweet potatoes, peeled (or not)
Macadamia Oil (or olive oil)
(Other flavourings like dry chilli, or herbs etc are optional)
Thinly slice the sweet potato. (Honestly? I wouldn’t attempt this without either a mandoline slicer or a thin slice blade attachment in a food processor. If cutting by hand, do so as thin as possible or perhaps use a vegetable peeler to peel thin chips?)
Place the sweet potato in a zip lock bag and drizzle a little oil in. Smoosh them around so they’re coated.
Add salt and other seasonings if desired.
Lay a piece of baking paper on a plate and spread a thin layer of the chips. Zap for between 3 and 5 minutes then allow to cool completely before eating.
Preheat the oven to 200 degrees C.
Line a baking tray with baking paper and arrange the slices.
Bake for about 20 minutes or until the chips look cooked.
Allow to cool completely.