FoodRecipe

Baked Sweet Potato Chips

It’s been a while since I have posted a recipe. So here goes! Since winter has arrived
(yes, even in Mumbai), I thought I’d post about one of the many winter vegetables
available in the market. Sweet potatoes are in abundance these days and this starchy root
vegetable is not only packed with nutrients but is delicious too. Complex carbohydrates,
dietary fibre, beta-carotene… In fact, the sweet potato has been ranked the highest in nutritional value compared to many other vegetables.

Sweet potatoes are used for making everything from snacks to desserts
across the world. It’s quite versatile and can be cooked in various ways – from
being simply steamed to being cooked in the elaborate Gujarati favourite, undhiyu. Here’s a recipe for very-easy-to-prepare
Baked Sweet Potato Chips. These are nutritious and have a low calorie count as well. So enjoy a
delicious and healthful snack 🙂  
You’ll need:
  • 500g Sweet Potatoes (about 3 medium sized ones)
  • 1tbsp Butter
  • 2tbsp Olive Oil
  • Salt and Pepper
  • A sprig of fresh Rosemary (or 1tsp dried rosemary)

How to:

  • Preheat the oven to 220C.

 

 
  • Thoroughly clean the sweet potatoes & scrape the skin off.
  • Cut them into slices (or wedges or lengthwise, French fries style – as you
    prefer).
  • Season with salt and pepper.

 

  • In a pan, heat the butter and olive oil together. Add the rosemary,
    finely chopped.
  • Add the sweet potato chips and toss them around for a couple of minutes.

 

  • Transfer to a baking tray. Spread them out on the tray.

 

  • Bake under a hot grill for 20 minutes. About halfway through, turn the
    chips over so that both sides get cooked evenly.
  • This will yield soft chips that practically melt in the mouth. If you
    want them to be browned a bit, leave them in the oven for another 5-10 minutes.
    Keep an eye and don’t let them burn!
  • Remove from the oven and check for seasoning. Sprinkle some salt and
    pepper, if required.
  • Serve with a sprig of rosemary.

 

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8 comments

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