My new tool in the kitchen is the mandoline. If you are a foodie and are in the kitchen, and do not have a mandoline, you need one. I say you need one because it is the ultimate tool when it comes to slicing. Precise slicing. I consider myself an amateur when it comes to using a knife. Sure, I can slice, dice, chop, and sharpen with the knife with the best of them, but when it comes to speed and consistency, you want the mandoline.
So recently you probably have seen that I have been experimenting with making homemade chips. Radish Chips, kale chips, and your standard potato chips that were uniquely seasoned.Â With the mandoline, I have been wandering through the market places looking at all of the root vegetables, thinking of what I could possibly do with them in the oven or fryer. The sweet potato is one of those vegetables that I knew I could do something with, and a vegetable that I knew my wife loved when I mashed them.
- 2 sweet potatoes, cleaned, sliced thin, 1/8″
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin powder
- 1/4 tsp nutmeg
- 1/2 tsp paprika
Begin by preheating your oven to 400 degrees.
In the meantime, add the sliced sweet potatoes to a large bowl, and to that pour in the oil. Gently mix, assuring that all of the potatoes have been lightly oiled.
Mix all of the seasoning and begin sprinkling the potatoes with the mix, making sure they all get the blend of seasoning. Reserve some of the seasoning.
To a lined baking sheet, or multiple baking sheets, begin laying down the potatoes.
Place in the oven and cook for about 14 minutes (depending on your oven), then remove them, and turn the potatoes over, cooking for about another 10 minutes, or so until they are nice and crisp, but not burnt.
Keep an eye on them after the flip because all ovens are different and if you do not keep an eye on them, they can begin to burn, of which will leave a slightly bitter taste. If some become more crisp then others, simply remove them and place them in a serving bowl.
Once all of them are crisp, add the remaining seasoning, toss, and serve.
I offered these up to the family one Sunday afternoon while grilling burgers.
The entire family loved them! They were a huge success and as I was going to offer them up with the grilled burgers, they did not last! They were just that good. Simple, home made, and packed full of that sweet heat, it was a great introduction to something new and interesting that is always a success when feeding my kids.