In my mind, I imagined salty healthy homemade Terra chips. In reality, this kind of happened. Some were salty. They were homemade, but achieving the crisp factor that you take for granted in chips is harder than I thought it would be.
I sliced the sweet potato to as thin as possible before laying them out on the cooking baking pan. Some chips were thicker than others as the potato is not evenly a round. I sprinkled salt, then some garlic, and pepper on others. A little experimentation with flavors next hurt anyone. I set the timer for 10 mins, before I flip. In the meantime, I was slicing more sweet potatoes.
Why this is so frustrating is because a HUGE bag of Baked Lays costs $3bux and 20 mins to get them. They are tasty, "baked", delicious and have the beautiful color of bleached potatoes.
My sweet potato chips, hardly ever achieved that similar crispness without half of the chip being brown/burned. Those are the ones that are crunchy, the rest had crunchy walls but limp centers. Worst of all, I didn't want to make just one sweet potato, I made 4 - this total process took 2 hours and I have about... a bowl of chips that I'm thoroughly tired of eating, as I've been sampling from every stock for the past 120 mins.
The garlic ones mixed with salt taste the best. What I've realized that, although it is pretty simple to make them, with very basic ingredients. (Have a sharp knife.)... it's ultimately a science I'm not willing to perfect.
Plus, what I realized is what I loved about sweet potato french fries was the awesome ranch that I could dip it in, which nullifies any health factor that I was hoping to achieve with this effort. I probably will never do this again, but I'm glad I did. It did satisfy the curiousity I had every time I saw a bag of sweet potatoes.
These are my chips. I kept the skin on, more nutritious this way.sighhhhhhhhhh. back to cleaning.
No comments:
Post a Comment