Thursday, May 23, 2013

Chipotle & Herb Roasted (or Grilled) Sweet Potato Chips

If there is sweet potato anything on a menu, you can bet I'll be ordering it.  So every time we wind up with sweet potatoes in the Crop Share, I do a little happy dance.  Normally, I like to bake them up whole and then stuff them with all sorts of goodness, but with this being a holiday weekend, it's time for some cook-out ready ideas.  So here's one of my favorite preparations with an added adaptation for the grill...

Chipotle & Herb Roasted Sweet Potato Chips

2 sweet potatoes, sliced into about 1/4 to 1/8 inch rounds
Chipotle powder
2 tsp thyme
Olive oil
Kosher salt

Preheat oven to 400 degrees.  Lay sweet potato slices onto a baking sheet, making sure they are evenly spaced with no overlapping.  Drizzle with olive oil and season with chipotle powder, 1 tsp of thyme and Kosher salt (add a dash or more of chipotle depending on your heat preference).  Flip rounds over, drizzle with olive oil and repeat seasoning.

Bake for about 20-25 minutes, flipping once half-way through, until edges have begun to crisp.  Season with additional Kosher salt if needed/desired.

Adaptation for the grill:

Season and oil as above.  Place onto direct heat on a pre-heated grill and grill for 3 minutes on each side or until well-marked.  Then transfer to a top rack or on indirect heat for an additional 20-30 minutes, turning half-way through.

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