Nathan left for a trip a few weeks ago and for his last meal I wanted him to take some great memories of home with him so I made him two of his favorite foods... a whole roast chicken and sweet potato chips. Both are super tasty and (in the case of the chicken) pretty impressive for being so easy to make! I wanted to share my favorite sweet potato chip recipe with you as we are starting to get into prime season for these tasty tubers and I feel everyone else should benefit from the lessons I've learned about these tasty treats! This recipe is courtesy of our local CSA, Off the Vine Produce, from one of the recipe sheets they included with our box one week last year. Enjoy!“Smell brings to mind... a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town. Smells detonate softly in our memory like poignant land mines hidden under the weedy mass of years.” -Diane Ackerman
Servings: 4
Ingredients:
-Vegetable oil, for frying
-2 large sweet potatoes, washed
-Salt, Pepper and Garlic Powder (Ed note: I skip a step and just use garlic salt... DELISH!)
Directions:
In a large sauce pan, heat oil to 350 degrees F. Thinly slice potatoes into round disks, about 1/4 inch thick. Fry for 1 and 1/2 to 3 minutes, stirring frequently. Remove from oil and drain on a paper towel. Sprinkle with Salt, Pepper and Garlic Powder or sugar, to taste.
Fry, baby, fry...
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