You know what they say, when life hands you weird sweet potatoes, make weird sweet potato chips. Sure, it might not be the best known saying but it's solid advice. For the last few weeks, my CSA has included both murasaki and okinawan sweet potatoes. Our veggie box would arrive, my roommate and I would unpack the box, put the sweet potatoes on a shelf, then stare at them, pondering how on earth to cook them.
We had no idea what to do with them... you can mash them, but I wasn't convinced I wanted to eat a mound of purple sweet potato mash? But then I remembered my roommate had a mandoline and I decided to make ALL OF THE CHIPS. So Sunday afternoon I got slicing and baked five sheets of sweet potato chips, which my roommate and I proceeded to eat all of. We also had pizza for dinner that night. It was a pretty good Sunday.
I hadn't made these before, so I just used salt, pepper, and olive oil but I think paprika or maybe some chopped rosemary could also work (that's what I'm going to try next). I thought the purple chips (okinawan) crisped a little better but my roommate preferred the potato flavor of the white chips (murasaki). I'll definitely make both again, but next time I might cook them separately so the white chips bake a little longer.
Preheat the oven to 400F. Wash and thinly slice the potatoes using a mandoline. In a bowl, mix the potato slices with olive oil, salt & pepper, making sure all slices are thinly coated with oil.
Spread the potato slices on a baking sheet and bake in the oven until crisp (approx. 25 minutes), flipping half way through. The chips can be eaten warm straight from the oven or stored in an air tight container to snack on throughout the week.
1 murasaki sweet potato
1 okinawan sweet potato
salt & pepper