I know, they’re big. But they’re mine.
Can you believe these grew from one little sweet potato sprout planted the end of June? I knew that sweet potatoes sprawled and needed lots of room and that they love the heat in Phoenix, so I planted them in a corner of my raised bed and then let the vine go where it wanted to. It even started rooting into the ground. I thought they would be ready about now, but who knew that most of them would be HUGE. The smaller ones are probably more tender, but I’m cooking these big Bertha’s anyway.
A recipe I’ve always wanted to try is sweet potato chips and Sally Schneider always has wonderful ways of making recipes like potato chips lower in fat. Sally, by the way, is one of my favorite cooks; she’s a fiercely imaginative improvisational cook and often is on the NPR radio show “The Splendid Table” with Lynne Rosetto Kasper on Sunday afternoons here in Phoenix.
So, here is Sally’s take on root vegetable chips that are lower in fat. The recipe uses clarified butter because it is pure butterfat which is useful because it doesn’t burn when heated at higher temps.
- First, peel and slice the potatoes very thinly with a mandoline.
- Next, bring 3 quarts water to a boil and salt. You want to blanch the potato slices first so they brown evenly. Add the slices, bring the water back to a boil and cook for 45 seconds, then drain and cool under cold running water. Drain well again and spin dry in a salad spinner. You don’t want to leave them in the water very long or wet them again after you’ve dried them or they will curl up and won’t cook evenly.
- Then, make your clarified butter with unsalted butter – 1 tbs plus 2 tsp for each pound of potatoes. Melt the butter in a small saucepan over low until it stops foaming and becomes clear. Skim off any solids left on top.
- Use the middle rack of your oven and preheat to 300 degrees (much higher heat if you were doing regular white potatoes).
- With a pastry brush, brush each slice with butter, making sure each slice is coated. Arrange slices in a single layer not touching each other on a large heavy baking sheet.
- Bake the chips 40-45 minutes until crisp and golden.
Sprinkle with salt while still warm and enjoy.