Cinnamon Sweet Potato Chips
We have been working to make the perfect sweet potato chips. Prior to getting a mandolin, we hand cut them, put them in a zip lock bag along with some olive oil and ground cinnamon, shook them up and baked at 375 for 35 minutes or so. We put a half apple on each end of the cookie sheet and as it baked, its juices helped sweeten the chips.
Now with the mandolin we are trying to get the time and temp right. We don't mind the burnt ones, they are delicious.
After baking, I turn off the oven and leave them in there to crisp up. Wonderful!
If you cut the potatoes thicker, and using the method above, we ended up with "cookies", moist and chewy.
Good for the grandkids.
10 users found this review helpful
Apr. 28, 2012