Sweet Potato Chips With Cranberry Aïoli Recipes

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!

Steps:

• Heat oven to 400°F. Cut sweet potatoes into very thin slices. In large bowl, toss potatoes with oil, salt and pepper. Place potatoes in single layer on 2 ungreased cookie sheets (slices can touch but not overlap).
• Bake 10 to 15 minutes, rotating cookie sheets once, until edges are crisp but potatoes are still soft in the center. Cool 5 minutes; remove from cookie sheets to cooking parchment paper. Cool completely (chips will become crisp as they cool).

Steps:

• Make the topping: Preheat the oven to 375 degrees F. Spread the potato chips on a baking sheet and bake until warm, about 5 minutes. Transfer to a large bowl and add the granulated sugar and cinnamon; toss to coat. Let cool, then crush the chips into small pieces with your hands.
• Combine the oats, flour, brown sugar, almonds and salt in a large bowl. Work in the butter with your fingers until clumpy. Work in the crushed potato chips until just combined; set aside.
• Make the filling: Toss the apples, cranberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon and salt in a large bowl until well coated. Divide among eight 8-ounce ramekins and sprinkle with the topping.
• Transfer the ramekins to a baking sheet and bake until the topping is golden brown and the filling is slightly thicker and bubbling, 50 to 60 minutes. Transfer to a rack and let cool slightly. Serve warm or at room temperature.

Steps:

• Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
• In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
• Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
• Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
• Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
• Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
• Enjoy!