It’s Summer time! And you know what I love about Summer? Yes, other than the long days of sunlight, endless sundresses, perfect outdoor weather (especially early Summer), and a respite from the school year? Summer food. There’s something so… lovely about grilling out, corn on the cob, watermelon, and lemonade. Maybe it’s my inner midwesterner coming out, but cookout food is the best food.
At my apartment, I don’t have any outdoor space, so I don’t have a grill, which is a bummer. So if I’m craving cookout food on a random Thursday evening, I have to get a little more creative than that. Thankfully, it has been very cool here this week (60-70 f) so it isn’t too hot to cook (I also don’t have AC, so I often eat cold food all Summer!). Anyway, gotta take advantage when I can to turn the oven on.
The other day, I bought 3 pork chops on sale at my grocery so I could make one of my go to week night meals: oven baked paleo BBQ pork chops. It’s the easiest entree ever- dry rub some of Popular Paleo’s BBQ spice rub recipe (I got it in her EXCELLENT book, The Frugal Paleo Cookbook.) Seriously, I make this recipe all the time. It’s excellent, takes a half hour, including prep and goes with a lot of things.
But that brings me to my next point: what to eat as a side dish? I quickly settled on sweet potatoes. I love sweet potatoes. I can eat them prepared a thousand ways, for any meal or snack, and never get tired of them. They’re one of my pantry staples.
So, that was easy. But how did I want them fixed? Let’s try something new.
I’ve made sweet potato fries before, and i know the drill. Cut them, add oil, pop them in the oven and they turn out soggy. Cut them thinner, it helps, but… hm.
So I decided on a kind of sweet potato kettle chip. A couple of notes, and we’ll get on to the recipe
-The more uniformly you cut your potato, the more evenly it will cook. If you have a mandolin slicer, use it! If not, do your best, but don’t be surprised if you’ve got a few that are burnt and a few that are soggy.
-DO NOT skip the parchment paper. It makes a LOT of difference.
Ok? Cool. Here we go.
Oven Baked Sweet Potato Chips
Time: 45 minutes
Cook Time: 25-30 minutes
Serves: 1, maybe 2
1 medium sweet potato
2 TB olive oil
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
-dash of red pepper flakes
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Cut sweet potato in thin disks. The thinner the better, but no blood, ok? Blood doesn’t go well with potatoes. Again, the more uniformly thick the slices, the better. The thinner they are, the less cook time you’ll have.
- In a ziploc, mix together oil and spices. Add sweet potato slices to bag, seal, and shake, squish or wiggle to coat each disk in the oil mixture.
- Lay the disks out on the parchment paper covered baking sheet. Lay them out in one layer, not touching. The more space you can leave, the shorter the cook time! (I never leave much space, but I also like them a little soft)
- Bake for 20-30 minutes. Check regularly after 15 minutes to judge your chips according to preferred level of crunch and thickness.
Remove from oven, serve immediately! Enjoy!
Superhero action of the day: what’s your favorite cookout food? Is there a way to make it a little more healthy for yourself?