Posts Tagged ‘sweet potato’

Non Succedat Omnia: Preparing Potatoes for the Plate (Part 2)

Over the past week, I’ve planted, sliced, mandolined, tossed, cooked, and finally baked more potato variants than I ever thought possible! And, throughout this week’s celebration of the lowly, yet ever-so-versatile spud, not all of my efforts have ended well. As the title of this post so cryptically suggests, “not everything succeeds;” a maxim that is frequently (and disappointingly) true in the time-intensive labors of gardening and cooking. In the garden, I was revolted to find that a whole batch of seed potatoes had melted into a fuzzy white paste, and in the kitchen, I tried to make baked sweet potato chips.

My first foray into baking potato slices began with what is, I still firmly believe, a fantastic recipe for chipotle baked sweet potato chips (which you can find {here}). Honestly, the chipotle and

brown sugar glaze that so delicately clung to each perfectly formed slice of golden veg smelled

(and tasted) like a gift from Ah Mun himself. However, due in part to our finicky, ancestral

Perfect slices of sweet potato, so full of hope.

Perfect slices of sweet potato, so full of hope.

oven which tends to burn hotter on the right than the left (or hotter on the left, if the weather’s just right); our slightly rickety baking trays that transmit heat faster than a Phoenix sidewalk; and my continual inability to remember the issues our oven and baking trays tend to have, every batch of sweet potato chips emerged from the oven coated in an undoubtedly carcinogenic blackness that could turn even the brightest of tuberous dreams to ash.

However, despite my continual failure in the area of sweet potatoes, I thought I’d forego the fancily enticing spices and return to the plain old potato for one final attempt at baking an edible chip. Thankfully, this is one story that did not end in failure.

Baked Potato Chips: Ingredients

Russet Potatoes

Olive oil or cooking spray

Sea Salt

Directions:

1. Preheat your oven to 475º F (245º C)

2. Using a sharp knife or a mandolin slicer, thinly slice your potatoes as evenly as possible (slices of varying thicknesses will require increased vigilance on your part as they cook)

Papery Potatoes

Papery Potatoes

3. Pat the slices with a paper towel to dry off the potatoes as much as possible

4. Lightly coat a baking sheet with olive oil or cooking spray, and arrange your dry potato slices in a single layer on the tray

5. Coat the slices with a thin layer of olive oil or cooking spray, and cook in your preheated oven until brown and crispy (typically between 6 – 10 minutes). I found that flipping the slices every three minutes prevented them from burning, and allowed me to check their level of crisp.

6. When your chips have finished baking, place on a paper towel and lightly sprinkle with sea salt.

Crispy, flavorful, potato chips that are baked, not fried!

Crispy, flavorful, potato chips that are baked, not fried!

My only word of warning with these potato chips is that once they’re ready to eat, you’ll find them quickly disappearing (the batch I made only two hours ago is already long gone)!

Needless to say, I’m quite thankful to be able to present a modicum of success after my initial potato-based disappointment. Hopefully now you will learn from my mistakes, take the plunge, and bake your own (addictive) potato chips as well!

That’s all I have on potatoes for now, but I hope you’ll stop in next week for a simple tutorial on herbal tincturing!

Until next time, happy gardening, cooking, and doing anything else that brings you joy!

Nate

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