Monday, November 8, 2010
I made these for my son's school snack recently and thought I would share the recipe. They are really easy to make for kids or adults and are much healthier than a lot of the processed snacks that are out there. Plus, the leaf and acorn shapes are fun for fall! I just used the small cookie cutters that are used for pie decorations. You can usually find them this time of year and they come in a set. I'm pretty sure I got mine from Breed & Co. last year. Bring your Go Local card and get 10% off your purchase.
Sweet Potato Leaves and Acorns
Adapted from Parents Magazine, October 2007: Sweet Leaf (could no longer find the recipe on their site)
3-4 peeled and sliced sweet potatoes (the orange ones were from Johnson's Backyard Garden at the Austin Farmers' Market on Wednesdays and Saturdays and the white ones were from Wheatsville)
*optional toppings: maple syrup (the real kind!) and cinnamon OR sea salt and olive oil
1. Preheat your oven to 375.
2. Cut sweet potatoes into thin slices (1/4" or less) using a knife, mandolin or the slicer on the side of your box grater (the thinner the slices, the crisper the chips).
3. Using your small cookie cutters, cut the sweet potatoes into shapes and place them on a baking sheet lined with a Silpat (available at Breed & Co.) or parchment paper.
4. Brush with maple syrup and sprinkle with cinnamon OR olive oil and sprinkle with sea salt
5. Bake the sweet potato chips for 15-20 minutes or until the edges are crisp but not burned.
6. Let cool on a wire rack.