Sweet potatoes. Its one vegetable that has featured in our house only during fasts and in “introduction to solids” phase. Mom used to grate sweet potatoes and pan fry it with peanuts and cumin and salt. Along with Sabudana Khichadi it is on approved food during fasts and eagerly relished by me and my brother. When Varun started solids, sweet potato puree was one thing he used to love. I don’t think sweet potatoes are common as first baby foods in India but they are staple here in US.
Now Vihaan is in that stage of life. Solids, trying to pick up chunks and shove it in his mouth. He drools and coo’s. And along with spinach, pumpkin and apples, we have sweet-potatoes in his menu. I bought a bunch of sweet potatoes at the farmers market and decided to make them into chips – inspired the many Pinterest pins and the Whole Foods Vegetable Chips.
Baked with olive oil and salt, they have no added ingredients. Other than slicing the sweet-potato it is fairly hands-off. It is crunchy, colorful and healthy. A bunch of them in a paper cone was an interesting afternoon snack. Well, whats not to like about crunchy, colorful snack!
I have read the same method works with beets as well. Thats what I am going to try next!
Sweet Potato Chips Recipe
- 1- 2 sweet potatoes, washed and sliced 1/4 ” thin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon paprika or cumin (optional)
- Preheat the oven to 350F. In a large bowl toss the sweet potato slices with olive oil, spices and salt. Taste and adjust seasonings.
- On a pre-lined baking sheet, layer the slices in a single layer
- Bake for 20 – 30 minutes till the chips crisp and curl up on edges.
Let cool and store in an airtight container.