Earlier this month, I posted about Spicy Baked Potato Chips. Crystal over at The Modern Vegetarian commented about using sweet potatoes in the recipe. I thought that was a great idea and finally got around to trying it.
I prefer the chips to sweet potato fries. I’ve tried the fries both in restaurants and the frozen kind. For all I know, the restaurant kind could have been using the frozen kind. Anyways, the chips are a bit firmer and not so floppy and greasy.
The sweet potatoes I had on hand were on the small size, it’s probably better to find bigger ones that are more uniform in size, so they’ll cook more evenly. That and a mandoline would have been very helpful as thinner slices would make for a crisper chip.
Spicy Baked Sweet Potato Chips
2 small or 1 large sweet potato
1 1/2 tablespoons olive oil
1/4 teaspoon cayenne pepper
Preheat the oven to 425 degrees.
Peel the sweet potatoes and thinly slice crosswise into 3/8 inch thick slices. The more uniform the slices, the better. If you have a mandoline, use it.
Place the sweet potato slices in a bowl. Add the olive oil, cayenne pepper and salt to taste and mix well. Spread the slices out on a baking pan in a single layer. Bake about 12 minutes on each side. Carefully checking to make sure the smaller or thinner pieces don’t burn (that’s why it’s better to have uniform shape and thickness). Serve immediately with your favorite condiment.
I made just enough ranch dip to try with the chips. I had a tiny bit of fresh silken tofu left over in the fridge and a very sad looking half of a lemon. I kinda just winged it, so I don’t have the measurements to write out a proper recipe for the dip.
Basically, it’s just silken tofu, lemon juice, onion powder, dried parsley, and salt. Add everything to taste in a bowl and whisk until it looks like a dip. The key is taste testing and adding small amounts until it comes out to your liking.