BAKED HOMEMADE SWEET POTATO CHIPS
Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 5
Steps:
- Pre-heat oven to 450 degrees F.
- Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
- Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
- Brush both sides of sliced sweet potatoes with olive oil.
- Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
- Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 23.1 g, Fat 3.5 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1251.8 mg, Sugar 4.7 g
EASY WAFFLE CHIPS
For the frying, the flavor of regular olive oil, which is also cheaper, is preferable to that of extra-virgin. Make these to serve with our Mushroom-and-Bacon Dip.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 45m
Yield Makes 8 cups
Number Of Ingredients 2
Steps:
- Using a mandoline fitted with the zigzag blade, firmly and evenly slice potatoes 1/8 inch thick, rotating a quarter-turn after each slice to create a waffle pattern. Soak slices in cold water overnight.
- Fill a heavy-bottomed pot with 2 inches oil. Heat over medium-high until a deep-fry thermometer reads 340 degrees. Meanwhile, drain potatoes; dry well with paper towels.
- Fry potatoes in batches, turning occasionally, until golden brown and bubbles subside, about 3 minutes a batch. (Adjust heat between batches to keep oil temperature between 325 degrees and 340 degrees.) Drain on paper towels. While still warm, season with salt.
WAFFLED SWEET-POTATO CHIPS
Can be prepared in 45 minutes or less.
Number Of Ingredients 2
Steps:
- Peel the sweet potato. Adjust the fluted blade of a mandoline to 1/4 inch and with the mandoline slice the sweet potato, turning it a quarter turn after each slice to produce a waffle pattern. In a deep skillet heat 1 inch of the oil over moderately high heat to 375°F. on a deep-fat thermometer, in it fry the slices in batches, turning them, for 1 minute, or until they are golden, and transfer the chips as they are fried with a slotted spoon to paper towels to drain. The chips may be made 1 day in advance and kept in an airtight container. Just before serving arrange the chips in one layer in shallow baking pans and heat them in a preheated 400°F. oven for 5 minutes. Sprinkle the chips with salt to taste and serve them warm.
SWEET POTATO WAFFLES
Provided by Food Network
Time 10m
Number Of Ingredients 9
Steps:
- Preheat your waffle iron, and sift together the dry ingredients.
- Combine the wet ingredients, the potatoes and the dry ingredients.
- *Don't over-mix the batter! Pour in enough batter to cover waffle iron. Take out when your waffle iron indicates by the light that your waffle is done! Enjoy!
SWEET POTATO WAFFLES
Yummy sweet potato waffles.
Provided by DannyBoy
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Pierce a sweet potato with a fork and place in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool and measure out 3/4 cup sweet potato, reserving the rest for another use.
- Preheat a waffle iron according to manufacturer's instructions.
- Combine flour, baking powder, cinnamon, and salt together in a large bowl.
- Mix sweet potato, eggs, melted butter, brown sugar, lime juice, vanilla extract, and grated lime zest together in a bowl. Pour sweet potato mixture into the flour mixture; stir until batter is smooth.
- Spoon batter into the waffle iron and cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 23.2 g, Cholesterol 61 mg, Fat 6.5 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 3.6 g, Sodium 278.7 mg, Sugar 5.1 g
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BAKED SWEET POTATO CHIPS | MINIMALIST BAKER RECIPES
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Ratings 86Calories 248 per servingCategory Side Dish
- Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible (~1/8 inch thick slices). If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness.
- Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a parchment-lined baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended). Note: thickness of slices will impact cooking time. Check at ~15 minute intervals during the second hour of cooking to ensure they aren't burning.
- Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.
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