I'm not a chip person. I like to use chips...especially corn chips... as a vessel to eat wonderful things like Cowboy Caviar, or pita chips for some Afghan inspired Cilantro Chutney, or maybe even a cracker for some Green Humus. But chips are not my vice.
My vice is and will always be pie and ice cream. Long time Daily Diner readers might remember my debacle with the ice cream maker last summer. That was a train wreck.
I began making homemade baked french fries when my kids were very young. That lead to sweet potato fries which then lead to sweet potato chips. Super yum.
There are many different varieties of sweet potatoes, some common are Jewel, Red Garnet, Japanese Sweet, and White Sweet. All are good and health promoting.
For this recipe, I prefer using the White Sweet or Japanese Sweet for chip making because of the long and slender shape, but any variety will do. Simply slice into thin strips or rounds, toss with olive or coconut oil, sprinkle with real salt and bake. A little Cayenne is also tasty for the spicy lover.
Bake at 425 degrees and check after 20 minutes. Continue to check every 2 minutes until desired crispiness. Try not to burn.
Weekly Dinners Sunday- Sloppy Joe's (I went my entire adult life without a Sloppy Joe and now we can seem to get enough--this recipe is that good)
Thursday- Lamb Stew w/ Barley and Greek inspired salad (I did not care for the lamb stew we made last week. I will try a new recipe and get back to you. Lamb Stew meat is on sale for $1.99/lb at our local Whole Foods Market)