For the month of November, Food52 Cookbook Club is going through two books: Ottolenghi’s new book Simple and Shaya by Alon Shaya. I’m going to endeavour to cook bits from each book, but seeing as though this is a very busy month for us, it could end up an epic failure.
The first recipe we’ve cooked this month is from Simple and it is a family favorite: sweet potato chips. Seriously we go nuts for sweet potato chips in any form, especially my 3 year old, who will sing and dance for his “orange chips”. Sadly, everywhere we looked when we grocery shopped this week the sweet potatoes looked yuck and expensive, so we did a bit of a cheat and bought prepackaged peeled and cut sweet potatoes from Coles in their fresh vegetable section. That said, it made this much quicker to throw together.
Once your sweet potatoes are peeled and cut you toss them in a bowl with some olive oil, paprika, garlic, polenta and salt. (We left out the cayenne to make sure our youngest would eat it.) Then you simply put them on lined baking trays and throw them in the oven until they’re crisp and cooked through. Pull them out and sprinkle with sumac and salt and see how long they last! Not long in our house, let me tell you.
We were very happy with this recipe and I can imagine this will be our go to process for making our own sweet potato chips from now on. =)