CRISPY CURRIED SWEET POTATO CHIPS

The key to getting crisp oven-baked sweet potato chips is to hold the salt until they are done cooking. The salt draws the moisture out of the potato and makes for a soggy chip. These chips are great for snacking, and even better as a crunchy topping for soups or salads

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Using a fork, poke a bunch of holes in the sweet potatoes. Line a baking sheet with parchment and place the potatoes on it. Bake for 45 minutes to 1 hour, until the sweet potatoes are soft and cooked through.

Step 2

Remove the sweet potatoes from the oven and set the oven to broil (keep the rack in the middle). Allow the sweet potatoes to rest until they are cool enough to handle. Cut the potatoes in half and scoop out most of the flesh, leaving a thin layer (about ½ inch) of sweet potato in the skins. Reserve the extra sweet potato flesh for another use. Cut each skin into quarters, brush with the olive oil, season with salt and pepper, and put them back on the parchment-lined baking sheet.

Step 3

Broil for 5 to 7 minutes, turn the potato skins, and broil for another 5 to 7 minutes. You want the edges to be really crispy. Each broiler is different, some cook very fast and others are slow, so keep a close eye on the skins to ensure they don’t burn.

Step 4

Allow the skins to cool slightly before assembling. Add a healthy drizzle of the peanut sauce. Sprinkle the scallions, nuts, basil, and cilantro over the top. Serve warm with extra peanut sauce on the side, for dipping.