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The Ultimate Crispy Sweet Potato Method

Posted Nov 12 2012 8:10am
I remember the first time I attempted to make sweet potato fries I was sadly disappointing. I had been left with soggy sweet potato that more closely resembled baby food than it did chips or fries. Being someone that loves crunch, I did not let this experience stop me from trying to find a guaranteed way to achieve a crispy sweet potato.

Thankfully, I finally found a logical method for making crunchy taters!

Crispy Sweet Potato Chips

Ingredients: Instructions
•1 sweet potato

•2-3 tbsp egg whites

•powdered toppings of choice 1)Preheat oven to convection bake 425 deg F.

2)Slice sweet potato into thin (about 1cm) chip shaped disks.

3)Lay sweet potato on cookie sheet (I use a dark one) lined with parchment paper. Making sure the chips are not over crowded. An inch between each one should be satisfactory.

4)Brush with thin layer of egg white, sprinke with toppings. Flip and repeat.

5)Put into the oven for approx 10 min.

6)Flip and let cook for 2 more min

7)Turn off oven, BUT LEAVE SWEET POTATO INSIDE for 20-30 minutes.

8)Take out of oven and crunch yourself some crispy sweet potato!

Category Mark Comments Overall Grade
Convenience
This baking method is slightly less convienient because of the waiting time, and additional egg-whiting step.

B+

Health
All you are doing is adding a little protein to your sweet potato!
Taste
I am convinced that the texture of something will affect the taste of that thing. Thus, since I love the crispy texture I am inclined to believe these sweet potatoes taste better than mushy ones!
Texture
Crispy and cruchy!
General Comments I have tried this method with roasting carrots, green beans, and eggplant. It worked fantastically!
Engineering Explained The convection oven setting on your oven uses a fan to circulate the air ( source ). This helps with taking the moisture out of the sweet potatoes and leaving them crispy.

By leaving them in the oven to cool off (after turning off the heat), you are essentially controlling the cooling process by slowing it down. I can’t find any online explanation for why this makes the sweet potato crunchy, but my hypothesis is that the food doesn’t condensate/sweat while cooling since there isn’t such a drastic change in temperature.

One of my favourite parts about coming up with recipes is discovering the science of baking. I plan to start including a lot more “engineering explained” sections in my recipes (like this one) to share some of the interesting things I learn and observe when in the kitchen.

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What is your favourite thing to crisp up?

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