|photo from www.examiner.com|
But I couldn't wait to try to make chips. Crispy, crunchy, salty chips. Mmmm....
Sorry, I got lost for a second there.
I apologize, but I didn't take pictures of the process, but if you click the link above, the Amazing!Paleo chick does a great job of showing the process.
Thankfully, we'd recently purchased a mandolin to make even slicing of the sweet potatoes easy. I am not a precision slicer.
I followed Amazing!Paleo's directions to the letter, and was mostly happy with the results, except my chips did not all get crunchy. I waited for them to cool down, like the directions said, but several stayed limp, especially on the middle of the bigger chips.
So tip #1: I learned is that the skinnier the potato, the better off you are going to be for the crispiness factor. The wider the potato, the longer it's going to be to make them crunchy. Or you're just going to have to deal with limp chips. No Bueno.
Tip #2: The recipe on the blog says 10 minutes, give or take, on 375F. The next time I try these, I'll do it longer at 325F. Lower and slower would DEFINITELY the way to go. I was in danger of incinerating my chips if I left them in longer than 12 minutes.
But I have to say, that despite the edges of a lot of the chips being burned, and the middles not being crunchy, the sweet potato chips tasted AWESOME. Seriously.
I will be making more of these. They will be a welcome addition of a treat to our Paleo Lifestyle.