Empire is back on Wednesday night. Here’s a taste featuring my girls Porsha and Becky:
Basically you slice a sweet potato very thinly (I used a mandoline), place the slices on parchment paper, zap 'em with a little cooking spray, salt and pepper, and then cook in the microwave for a few minutes. It's not at all difficult but takes a little time, mostly because you'll want to make several batches. As they say, you can't eat just one!
Recipe adapted from a post on By Stephanie Lynn blog
- Sweet potatoes – as many as you want; I used 2
- Unflavored cooking spray such as PAM or olive oil spray
- Salt and pepper (I recommend using a good quality flaky sea salt)
- Optional: Dried herbs or spices, such as thyme, rosemary, cumin
TOOLS & EQUIPMENT:
- Mandoline or VERY sharp knife
- Parchment paper
- Scrub the sweet potatoes well and slice off any bad spots. Or you can peel the potato entirely if you prefer.
- Thinly slice the potatoes – less than 1/8-inch thick. A mandoline is the ideal tool for this job, but if using a knife be sure that your slices are of consistent thickness to ensure even cooking.
- Cut a piece of parchment paper to fit the turntable inside your microwave. Spray one side very lightly with cooking spray. Place potato slices on the sprayed side of the paper – not overlapping each other. Spray the slices very lightly with cooking spray. Sprinkle with salt and pepper. If you'd like to add additional herbs and/or spices, now is the time.
- Carefully transfer the parchment paper with potato slices into the microwave and onto the turntable.
- Cook the sweet potato slices in the microwave at Power Level 8 for 3 minutes. Check the chips for doneness (they will turn color and be nearly-but-not-all-the-way crisp). Continue cooking the chips at 20 second intervals on Power Level 8. Total cooking time will probably be no more than 4 minutes.
- Remove chips to a rack for cooling and continued crisping.
- Repeat the process with the remaining raw potato slices. You can re-use the same parchment round several times.
The sweet potato chips are best on the day they’re made. Storing extras in a sealed container will cause them to lose crispness although the flavor will still be good.
Welcome back, Empire!
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