Need some help with a sweet potato chips recipe page

[randallfloyd]

I made these tasty SP chips the other night but they really stuck to the baking tray. I'm not sure how to change the recipe or cooking method so that they slide off the baking tray like normal chips.


This is what I did:

1. Peel and cut the raw SP into chips, and soak them in a bowl of water in the fridge for 20-30 mins.

2. Drain, and lay them out on a dishtowel to dry.

3. In a large bowl mix melted butter, almond flour, curry powder, s+p and enough water to give it a pasty texture

4. Roll the chips in the mixture and place on a lightly oiled baking tray (maybe I need more oil?)

5. Bake at 210c until golden brown.



The taste and the texture of these chips was fantastic. Whenever I've done plain baked SP chips they've come out too moist, but these are very good.

But the only problem was the sticking. I don't know how improve this so if you have any tips for me please post

[supersellen]

I fry mine in coconut oil on the stove top and they are perfect. The key is to make them REALLY thin. I use a vegetable peeler to peel chips from the sweet potato. Crunchy and delicious, especially topped with a little salt, cumin, and chili powder.

ETA: you can also skip the whole soaking step with this method.

[Owly]

I usually bake mine using a silicone baking pan liner--I used to use it for cookie baking, so it's nice to still have a use for it. Things slide right off. You could also try parchment paper, which works similarly. You can also try greasing your baking sheet, which might help the sticking some.

[Owly]

Also, people soak them? I just slice them thin and bake them.

[randallfloyd]

Thanks for the suggestions. I'll try well buttered parchment paper and see how that turns out.

About the soaking, I saw it done in a similar recipe. I think it draws out some of the moisture, when they're drained and air dried.

[Charlie Golf]

I saw this recipe in Men's Fitness magazine (I think):

1. Preheat oven to 375°F
2. Peel two sweet potatoes
3. Nuke potatoes in microwave for 1 minute
4. Cut warm spuds into very thin slices
5. Toss slices in a little bit of oil (I'd use coconut)
6. Season of choice (they recommend S&P, fresh rosemary, thyme, balsamic vinegar)
7. Spread on nonstick baking sheet in single layer
8. 30-45 minutes until crispy

Been wanting to try them -- Got two sweet potatoes in the pantry at home and may make some when I get home. The salt, cumin and chile powder below sounds awesome too!

[Dr. Bork Bork]

So do you put the spices on before or after their swim in coconut oil? I want to cook mine in frying pan in EVCO, and put a spice mix I have on them. Trying to go for a BBQ flavor. I am new to SPs (never appealed to me until, like, last week, LOL). They will be for a party, so I want to wow all my friends.

[supersellen]

So do you put the spices on before or after their swim in coconut oil? I want to cook mine in frying pan in EVCO, and put a spice mix I have on them. Trying to go for a BBQ flavor. I am new to SPs (never appealed to me until, like, last week, LOL). They will be for a party, so I want to wow all my friends.

I put them on after, but immediately as they come out of the oil so that the spices have something to stick to well.

[Omni Blender]

One trick I learned from my mother is I would soak the raw chips in iced water for a bit before patting them dry, not sure how it works but it makes the chips a lot crispier