Sweet potatoes are not really potatoes at all. In fact they are in no way related to the tuber used for fries or chips which are a member of the “nightshades vegetables”. Sweet potatoes are cousins of the morning glory flower. Their flesh can range beige through white, red, pink, violet, yellow, orange, and purple. Here is a foolproof way to get a crunchy, sweet, salty, spicy low fat snack. Serves 4 (snack/side) Pre-heat oven to 225F/107C/1/2 Gas Mark 2 medium sized sweet potatoes, washed 1 teaspoon/5ml olive oil 1 teaspoon/5ml salt 1/8 teaspoon/.5ml cayenne pepper 1/8 teaspoon/.5ml granulated garlic Using a mandolin or food processor with 3mm slicing disk. Slice the potatoes as thin as possible (the thicker the slice the longer the cooking time). Place sliced potatoes in a bowl and drizzle with oil. Toss to coat each piece of potato thoroughly on both sides. Place potatoes in a single layer on aluminum foil lined baking trays. You will probably need 2. Place the trays in the ove
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