Elisabeth loves chips, or pommes frites as we French (ahem) say. Elisabeth especially loves Perfectly Seasoned Skinny Sweet Potato Chips, for she has a soft spot for things that taste salty and crispy and melt-in-your-mouth-fatty without actually being fattening (come on, who doesn’t?)!
You don’t believe the non-fattening bit, do you?
Here’s how to make Perfectly Seasoned Skinny Sweet Potato Chips (adapted from My New Roots) :
Preheat oven to 200° C. Slice 1 (or 2, if you’re greedy like me) sweet potatoes, skin on, into thin and long sticks. Try to aim for the thickness in the picture (believe me, I’ve made them about 30 times, this size works best).
Put them into a big zip-loc bag, add 2 tsp oil, 1 tsp salt, 1 tsp ground cumin, a skint 1/2 tsp cinnamon, 1 tsp cayenne pepper, 3 tsp polenta. Seal the bag and shake it up baby!
There you go, actively burning calories – who knew chips could be so good for you?!
Spread them on a baking tray, not too closely huddled together or they’ll steam rather than crisp up. Shove it in the oven, checking for browned edges after 25 mins (mine are usually done in 35 mins, but your oven might be different and it would be a shame to let these amazing chips go to waste so get your lovely behind off the sofa and check after 25 mins).
The addictiveness of these chips is courtesy of the satisfyingly soft texture and sweetness of the interior offset against the salty crispy surface of the chips… combined with the unexpected hit of cinnamon, cumin’s smoky warmth and cayenne’s subtle heat those chips make Elisabeth happy. Simple as that.