Garam Masala Sweet Potato Chips Recipes

Steps:

• Preheat oven to 300.
• Line baking sheets with parchment paper.
• Slice (unpeeled) washed potatoes on thinnest setting using mandolin. Using a mandolin will produce wafers that are the same thickness.
• Toss slices in EVOO.
• Lay slices in a single layer on sheets. Sprinkle sugar over them lightly, sprinkle garam masala.
• Bake 30-40 minutes or until crisp. Allow to cool.
• Place in air tight container with silica packets or a rice sock. This helps to keep them crisp and avoid absorbing moisture from air and getting soggy.

Steps:

• 1. Preheat oven to 425°F. Combine RawSpiceBar's Punjabi Garam Masala spices and sea salt.
• 2. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large bowl.
• 3. Transfer coated potatoes to roasting pan and roast in middle of oven, about 25 minutes. Turn over wedges and continue roasting until tender and turned slightly golden, about 15 minutes. Serve and enjoy.

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.