Mariel here. Beware. These are like beta-carotene-packed crack. While my mom and I prepped my son’s dinner the other night, we ate the entire batch, like 50 chips, while gabbing and swilling Chardonnay. Before we knew it, the THREE baking sheets were completely empty. “Do you know how many carbs we just ate,” my mom mumbled between bites.
No. I don’t. And I don’t care.
For this month’s Secret Recipe Club I was assigned a dish from Gastronomical Sovereignty, which is helmed by Kristy, a social media strategist and blog author. She’s got a great sense of humor and a delectable-looking lineup of recipes, including these Pumpkin Enchiladas with Mole, Butternut Squash Ravioli and Scratch Ricotta Gnudi, all of which I plan on making.
However, the entire Northeast currently feels like a sweat lodge so I didn’t want to prepare anything that required much effort…or any effort at all. And these herbaceous little tater chips fit that bill perfectly – plus they cost way less than a bag of those fancy Taro chips.
I really didn’t deviate from her recipe all that much, though my chips took more time to crisp up and I needed three baking sheets instead of two, but that’s splitting hairs. I fully plan to revisit these and next time I may try a salt and malt vinegar rendition. Crazy, I know.
Rosemary and Sea Salt Sweet Potato Chips Slightly adapted from Gastronomical Sovereignty
Ingredients: 1 large sweet potato – $0.89 2 Tbsp extra virgin olive oil – stock 1 Tbsp dried rosemary, chopped into bits – stock 2 cloves of garlic, peeled and crushed or run through a garlic press – stock Coarse sea salt – stock Freshly ground black pepper – stock Grand total assuming well-stocked kitchen: $0.89 Directions: 1. Line 3 baking sheets with parchment paper and pre-heat your oven to 250 degrees F. 2. In a small bowl, mix the oil and garlic together. Set aside. 3. Wash, scrub and dry the sweet potato. Then, using a mandoline or sharp knife, slice the sweet potato into very thin rounds 4. Lightly brush the parchment with some of the oil mixture. Arrange potatoes in a single layer on the prepared baking sheets and gently brush one side of the potatoes with the oil/garlic mixture and sprinkle liberally with salt, pepper, and the chopped rosemary 5. Bake for 40 minutes, flip, and continue to bake for a further 30-40 minutes or until crispy and lightly browned with the edges curled up. 6. Remove from the heat, transfer to a wire rack and allow to cool.