If you or your family
aren't too keen on vegetables, here's a great way to get them in. I
don't really care for beets, but I can't get enough of these and neither
can the rest of my family.
Ingredients
4 Small Sweet Potatoes (or 2 Large Sweet Potatoes)
1 Garlic Clove, Minced
1 Teaspoon Fresh Rosemary Leaves, Finely Minced
2 Tablespoons of Salt
Extra Virgin Olive Oil
Directions
Wash the vegetables and dry them very well. Set aside.
In a small bowl combine the garlic, rosemary, and salt. Set aside.
Put enough olive oil in a
skillet to be slightly above the bottom. You want enough oil to allow
the chips to float, but not too much to keep from wasting. Warm the oil
in the skillet over medium heat.
Meanwhile, trim 1-inch
off the root end of each sweet potato. Using a V-slicer or mandoline to slice
the sweet potatoes into very thing slices, about 1/8 inch thick.
When the oil is hot, add
1/4 of the sweet potatoes. Let fry until curled at the edges and most of the
bubbling has subsided. You want them to look like they are turning brown which will make sure they're crispy. The crispier the better. Flip the sweet potato slices over while
cooking to make sure they are cooked well on each side. When done,
transfer the fried sweet potato chips to a cookie sheet lined with paper towels and
sprinkle with the rosemary garlic salt. Continue with remaining sweet potatoes.
Let cool and enjoy.
Saturday, July 7, 2012
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