sweet potato chips | Kitchen Casual

I was a bad food blogger this week. I have not cooked a single dinner at home. We’ve just been busy with dinners out with friends and a work event — but I promise to get back in to the swing of things next week.

But I did eat a lot of my homemade sweet potato chips this week. Probably every day. They are just so good and so easy to make. It is kind of unbelievable how I have never thought to do it before. I think next week I might try some apple chips in the microwave so stay tuned.

I saw this recipe on The Kitchn last night and can’t stop thinking about it. Savory french toast? It makes a lot of sense — french toast doesn’t always have to be sweet. Just look at how amazing it looks.

Mouth. Watering. Mmmm. Bread and cheese — always a winning combination.

We’re having my parents over for dinner this weekend and I’m going to make a red wine pot roast. The weather’s warmed up here in Atlanta quite a bit, so it’s not exactly pot roast weather anymore. But who cares? It sounds delicious and I can’t wait to make it. If all goes well, I’ll share the recipe with you next week.

Oh, hey. How are you? Sorry I totally forgot to post on Monday. The day just got away from me and to be honest, I didn’t have anything of note to share. But today is not the case. I have a delicious recipe for an easy, and healthy snack.

Who doesn’t love sweet potatoes? All potatoes really. Give me a potato and I’ll probably eat it, regardless of how it is prepared — fried, roasted, au gratin, mashed. I had a sweet potato on hand yesterday so I decided to make some homemade sweet potato chips. I was hankering for some salt and vinegar chips (my personal fave) and knew that going and buying a bag of chips would end poorly (i.e. I’d eat the whole thing) so I figured, why not make a healthier option of my own?

I don’t trust our oven. It’s acted weird ever since we moved in. If we owned and didn’t rent, we could have bought a new one by now, but alas, we don’t have that option. It’s really finicky above 350 degrees and I knew chips could require heat higher than that so I improvised. Hello, microwave chips.

Maybe it’s blasphemous to use a microwave, but it works incredibly well. And it took a fraction of the time an oven would.

I used salt and vinegar as my toppings, but you really could use whatever you want. Cinnamon and sugar would be a nice addition for a sweet treat. Herbs de Provence or something similar would also be tasty. The options are endless once you get the technique down.

Salt and vinegar sweet potato chips

1/2 large sweet potato (or more depending on how many chips you want)
Cooking spray (I used Trader Joe’s Coconut Oil Cooking Spray)
Toppings (I used white wine vinegar and salt)

1) Cut sweet potato in to 1/8 inch thick slices. The best tool for this is a mandolin, I find.

2) Cut a piece of parchment paper to fit a microwave safe plate. Oil the parchment and set the potato slices on the plate. (Note: If you are using spices (like herbs de Provence, rosemary, etc) this is when you’d sprinkle them on. If you are wanting salt and vinegar like me, wait until after the chips are cooked.) Depending on how many slices you have, you might need to do two batches.

3) Cook the sweet potato in the microwave for 4 1/2 to 5 minutes at 90 percent. The chips will be considered done when they have shriveled up a bit yet are still orange in color. If they are beginning to brown, they are a bit overdone. Once you are done microwaving them, open the microwave door and let them sit for a few minutes to crisp up.

4) Pour about a 1/2 tsp of vinegar in to a plastic bag along with a tsp of salt. Dump the cooked chips in and shake the bag around until you think the chips are coated. Eat immediately (I haven’t had any stick around long enough to see how they store…)