Thursday, June 13, 2013

Sweet Potato Chips

These are so delicious!! I had to stop myself from "sampling" them as I cooked them for E's lunch. We learned that they do not keep their crispness overnight and have to be reheated in the oven or toaster oven to crisp up. This recipe is from Sarah Fragoso's Everyday Paleo book. She has a lot of great recipes online as well as in her 2 books, if you're interested!

How to:
Slice a sweet potato into thin rounds. You will need a Kitchenaid Classic Mandoline Sliceror other slicing device to do this. I have a KitchenAid Slicer/Shredderattachment that I use. While you are slicing, heat 1/4 cup of coconut oil in a large skillet. Add the slices of potato to the hot oil and fry on one side until the edges start to curl up. Flip the slice over and fry on the other side. They should start to become more translucent and will have a few black spots on them when they are done. Using tongs, remove from the pan onto a paper towel to catch the excess grease. Sprinkle with salt if you fancy and serve immediately or store in a sealed container lined with a paper towel once cooled. You will need to reheat them before reserving. Heat them for 10 minutes

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