My love for sweet potatoes goes way back. Back when I was a kid on Sunday nights, my mom would roast a chicken with a side of mashed sweet potatoes for dinner. It was a ritual, one that I looked very much forward to and missed greatly when I moved out of the house.
My preferred way of eating a sweet potato is with lots of butter, cinnamon, and a touch of sea salt. It tastes better than a bucketful of candy, which I’m sure any kid would dispute. That’s why you got to teach them young before they get their grubby hands on high fructose corn syrup.
Anyways, once Autumn comes around you can find my oven on at full blast until May swings around. I love roasting vegetables and making stick to your rib braises. However, the thought of using lower heat to dehydrate vegetables or fruits was something that tickled the back of my brain. I just never went ahead and did it because I naïvely assumed you needed a five-hundred-dollar machine to get better tasting results. Boy, was I wrong!
These Sweet Potato Curry Chips are crunchy, sweet, earthy and have a subtle spiciness.
I prefer my chips to be on the chewier than crunchier side. With that in mind, cook for another 20 minutes or so, until the sweet potatoes slices are golden brown and to your preferred crunch level. Also, I would not recommend you add more than 1/4 teaspoon curry powder – it packs a serious punch! Last but not least, if you are making these for a crowd, double or triple the recipe. Trust me, no one will be able to stop with a single handful of these Sweet Potato Curry Chips. Enjoy.
If you decide to take a chance on these Sweet Potato Curry Chips , don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 large sweet potato
- 1 tablespoon olive oil
- ¼ teaspoon yellow curry powder
- ¼ teaspoon coconut sugar or dark brown sugar
- Pre-heat oven to 250 degrees F.
- Slice sweet potato on a mandolin slicer at the 3.0 inch setting. Place slices into a small bowl and toss with olive oil, curry powder, coconut sugar and salt.
- Lay out on a single baking sheet and bake for about an hour, until crispy. If they are more chewy then crispy, then bake for 20 minutes or so until, you get the desired texture you want. Let rest for 10 minutes. Serve immediately.