Shrinkage is legit.
I’m talking about spuds, my beloved sweet potatoes, so get your mind out of the gutter, ya dirty birdie. Confession: I totally would have went there too. It’s in my nature to be naughty.
Skirting around my fifty shades of grey, I now know why a brand new bag of potato chips is only half full directly after opening it. Those suckers shrink when you cook them, and I don’t just mean a little bit. I’m talking Andre the Giant shriveling to the size of Willow in a matter of minutes, or really hours if you want to get all technical about it.
I say hours because that’s how long it took me to make these. Now obviously that’s not all hands on labor, since my time these days is almost non-existent (I blame the tiny human). It only took me a couple of minutes to prep these and after that, I let the oven do my dirty work. Translation: I bake these low and slow. It makes my ability to burn them next to impossible, even if the babe requires my attention at the exact moment the oven timer is blasting off.
I’ve also gotten rather adept at flipping these chips with the phalanges on my left hand, while holding my fifteen pound bundle of joy on my right hip; multitasking at its finest. Since the oven temperature is so low, I didn’t burn myself or the child, and I got to lick my fingers clean. Now that’s winning.
In addition to reducing any margin of error, the lengthy cook process also allows them to get brilliantly crunchy, and I do mean crunchy. Since these chips were cut by my nimble fingers with a very sharp knife, they are not paper-thin; they are more like wedding invitation thin, which means they are not light and crispy. Rather, they are bold and crunchy, more akin to kettle cooked chips than a bag of Lays.
Either way, they are incredibly easy to consume and just a teeny tiny bit addicting. Case in point: I managed to house an entire sweet potato faster than it takes Ave to nurse, and she’s quick as a flash these days. Thankfully, with Ave being a girl and all, she doesn’t need to concern herself with shrinkage, and this time, I do mean it like that.
- 1 medium Sweet Potato, sliced as thinly as possible.
- 2 Tbsp. Extra Virgin Olive Oil
- 1/4 tsp. plus 1 pinch of Salt
- Preheat oven to 200 degrees.
- Slice sweet potato as thinly as possible. The thinner the potatoes, the sooner they will be done cooking. Add sweet potato slices to a medium sized bowl. Toss with olive oil and salt ensuring you cover all the sweet potatoes.
- Lay the potato slices on a cooling rack, as close to one another as possible without overlapping. Place cooling rack on top of a baking sheet and put them in the oven.
- Bake for a minimum of two and a half hours*, flipping them once halfway through.
- Remove from oven, sprinkle with a pinch of salt. You can eat them warm or once cooled.
- *The cook time will vary depending on the thickness of the sweet potato slices. Since the oven is at such a low temperature, you can check the sweet potatoes every 30 minutes or so (after the 2.5 hours) and continue to cook them until they are cooked all the way through and at desired texture. The thinner chips were done at 2.5 hours and I cooked the thicker chips up to 5 hours. They will be SUPER crunchy, not chewy, when done.
What’s your favorite flavor of chip? Do you prefer kettle cooked or regular chips?