This recipe first appeared in my new bi-weekly cooking column in Binah magazine, the frum women’s weekly.
If you like salty snacks (that’s me) but don’t want to feel guilty eating them (me again), these oven-baked chips are perfect. I happen to love sweet potatoes, but you could use regular potatoes just as well. Just make sure you have a bit of patience. It is likely that you will devour the whole tray of chips within about
two minutes 30 seconds of them coming out of the oven.
Since I don’t have a mandoline, I use the peeler method, and it works like a charm: First use the peeler to remove the potato peel. After that, you just keep peeling, so that you’re creating paper-thin slices of potato. If you’ve got more than one peeler at home, grab a helper. This recipe goes quickly when you have a pile of potato slices ready to go in the oven as soon as the first batch comes out.
If you prefer plain chips, you can season the slices only with a bit of salt. Otherwise, definitely try this BBQ seasoning mix. It kicks the chips up a notch without adding to your prep time by more than a minute.
This would be a fun snack for Yom Tov afternoon, especially if you prepare the potato slices on erev chag and only have to bake them. They taste best fresh, so try to avoid having to store them overnight. (For questions regarding cooking on Yom Tov, see your local rav.)
What do you like to snack on?
Yield: About four cereal bowls of chips
- 5 medium sweet potatoes
- Cooking oil spray
- 1½ Tbsp garlic powder
- 1½ Tbsp sweet paprika
- ¾ Tbsp salt
- 1½ tsp sugar
1. Preheat oven to 400 F/200 C. Cover a baking sheet with aluminum foil and spray with cooking oil.
2. Peel potatoes and slice in half vertically. Use a peeler (or mandoline!) to slice the potatoes very thinly. You should have paper-thin slices.
3. Lay slices in a single layer on the baking sheet and spray lightly with cooking oil.
4. Mix seasonings in a small bowl and sprinkle over potatoes.
5. Bake for 15-16 minutes, keeping an eye on them after 13 minutes. For best results, rotate tray halfway through baking. Best when served immediately.