Sorry that I’ve been a little blog MIA this week. Not sure what happened, because this hasn’t been a particularly crazy week. I guess I just got a little caught up in the “is it snowing yet” anticipation that I really should have outgrown once I graduated high school. My gym etiquette series is not over, but I am taking a brief hiatus. In the meantime, read this post on gym etiquette by the awesome Jody at Truth2BeingFit who has logged WAY more gym hours than me and knows WAY more about fitness than I do, too!

As I stated last week when I reported on my veggie dish, I decided to change it from an entirely vegetarian meal into just a new vegetarian dish. That means it may or may not be the entire meal. My main reason for wanting to do this is to expose myself to new and interesting vegetables and dishes.

This week, I chose to make a concoction of my own creation – Savory Sweet Potato Chips!

I eat sweet potatoes at least once a week, so this isn’t a new meal for me. However, I’ll admit I usually eat them in a sweet manner. They have nutmeg or cinnamon or sometimes just plain. I’ve never made them savory, however, so I decided to try that tonight.

The result – delicious. I think I may like them better this way. Try it yourself; it couldn’t have been easier.

Start off with a sweet potato. Oh, and go ahead and preheat your oven to 450 degrees, because it really doesn’t take long to get them prepped.

I washed and peeled mine because this one was trying to start a sweet potato family and I wasn’t sure how that would taste.

After washing it, I sliced it into 1/4″-ish slices like chips. This could just as easily have been done as fries, but tonight, I thought chips sounded better. I then put them in a large microwave safe container and nuked them for three minutes to help with the speed of cooking. If you don’t mind waiting longer, you can bake the entire time. I wanted to expedite the process. (Side note – if you nuke your potatoes a bit before you bake them, they cook a lot faster but still taste from-the-oven baked.)

Then drizzle a small amount of olive oil (less than a tablespoon) and a small amount of cornstarch (around a tablespoon) on your nuked potatoes. They’ll be hot, so carefully toss them around to cover them with the oil and cornstarch.

At this time, you need to add some seasonings to make them savory. The cornstarch will make them crunchy but otherwise won’t add any flavor. For my batch, I used a little garlic powder, sea salt, and black pepper. You could add smoked paprika, cayenne pepper, chili powder… the sky is truly the limit. (And if you wanted to do sweet instead of savory, just toss in some cinnamon, nutmeg, or allspice or the like.)

When they are fully tossed, lay them out in a single layer on a sprayed cookie sheet. You want to spray the cookie sheet with some non-stick cooking spray or they are a beast to try and get up.

Slide them in the oven for about fifteen minutes, pull them out, flip each one, and put them back in the oven for ten to fifteen minutes. Watch closely and pull them out before they burn.

When they have turned nicely brown, remove them from the oven and serve. Simple as that!

The verdict – very good, but I should have used more spices. This dish will definitely be made again.

How do you like your sweet potatoes?

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