Sweet potato microwave chips
That dangerous little exercise continues – making great chips/crisps in the microwave. Inspired by the experimentation the last post on this produced – Celia figured out that using baking paper instead of a plate made it easier to cook and eliminated the need to turn them over half way through (yay – even easier crips on hand!); and kitchen butterfly made strawberry chips! I decided to try my hand at some sweet potato chips. They weren’t as fantastic as the standard potato ones, and they had a tendency to burn (as you can see in the photo)….but they were still a lot better than the sweet potato chips I buy at the expensive deli up the road.
I peeled and sliced the sweet potato with a mandoline slicer (important to get them all a uniform thickness so they cook evenly). Rubbed a little olive oil over them and sprinkled some salt on them. Placed close together on a sheet of baking paper (glad bake in my case), and popped the paper on a plate and into the microwave for about 5-6 minutes. I noticed these took a lot longer to cook than the standard potato ones. Not sure if that is a sweet potato moisture content issue or due to the use of the baking paper (as opposed to the plate which gets very hot in the process and probably speeds up cooking). The baking paper was so easy to use though that I think it is worth waiting the extra couple of minutes for your chips! They also shrank quite a lot – to almost half their original size. Interesting…or so I thought as I greedily ate my way through them!
Next time I am going to play around with flavoured chips – perhaps some rosemary sprinkled on top and maybe some spicy ones…mmmm….any excuse!