Sunday, March 3, 2013

Sweet Potato Chips

Tonight I found myself needing to eat a meal for one.  To clarify: I live alone, and usually wind up making meals that will feed me over and over throughout the week.  I do this out of convenience and also because I find it much more of a challenge to cook one portion than it is to cook, say, five.  But tonight, just before heading out of town for work, I needed something for one that was truly just for one.  (The idea of coming back from my trip with something smelly or spoiled in my refrigerator is… ew…)

The solution?  This sweet potato chip recipe.  Quick and simple, and can come in a dozen variations, depending on whether you’re in the mood for sweet, salty or spicy.

Sweet Potato Chips


1 sweet potato, sliced 1/8 inch thick
1 ½ tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
¼ teaspoon salt

**The liquid ingredients are to taste, and if you like spices, add some cayenne or chili powder!  They go really well with brown sugar.


1.  Preheat the oven to 425 degrees.
2.  Combine olive oil, balsamic vinegar, brown sugar and salt in a bowl and whisk.
3.  Spread sweet potato slices over a baking sheet.  Brush slices with the mixture.  Flip, and brush the other sides.
4.  Bake for 8 minutes, watching the potatoes for signs of burning.  At 8 minutes flip the potatoes and cook for another 5 minutes.
5.  Let cool and serve with sea salt to taste.

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