If you're looking for a couple ways to add a fun twist to your Thanksgiving dinner, I have two recipes this week using traditional Thanksgiving foods but in a new way. Then, early next week, a unique way to use Thanksgiving leftovers.
Let's start with the humble sweet potato. We heart sweet potatoes in our home, especially since they are full of rich vitamins, minerals and other good stuff. If you're looking for a fun new way to serve them, try my super-easy Baked Sweet Potato Chips!
All you need is a vegetable peeler to make the chip slices, but if you have a mandolin, that would make quick work of the slicing. Either way, the whole Sweet Pea family gobbled these up!
Baked Sweet Potato Chips
2 long, thin sweet potatoes*
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon paprika
Preheat oven to 425 degrees. Place a baking sheet in the oven while it is preheating.
Using a vegetable peeler (*I suggest long, thin sweet potatoes because then the peeler can easily slice the entire cross-section of the sweet potato. If using a mandolin, use any size or shape your little heart desires!), begin "peeling" one end of the sweet potato and keep going until both sweet potatoes are cut into thin slices.
Add the remaining ingredients and stir well.
Place the slices on the preheated cookie sheet and spread out as much as possible. (Note: placing the slices on a hot tray will allow the sweet potato to crisp up much more nicely. Spreading out the slices as best you can will allow the water that is released from the sweet potatoes while cooking to "escape" rather than making the sweet potatoes mushy).
Bake 10 minutes.
Using a spatula, flip the chips quickly and return to the oven.
Bake another 8-10 minutes or until browned. Sprinkle with a pinch more salt, if desired.
Let cool a bit and serve.
|Oh my. These were so tasty and pretty guilt-less too!|
We served these with dinner, but they'd make a pretty awesome snack too!!
Life is sweet,