Ask Rula: Recipe of the Week
Yes, this is a tricky issue. But this recipe works. These chips are best the day they are made but are still delicious for up to 2 days when stored in an airtight container at room temperature.
Ingredients
4 teaspoons vegetable oil
1 1/2 pounds sweet potatoes, cut into 1/8-inch rounds
2 teaspoons distilled white vinegar
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Procedure
Heat the oven to 450°F and arrange the racks in the upper and lower third. Coat 2 baking sheets with 1 teaspoon of the oil each; set aside. Place sweet potatoes in a large bowl, drizzle with vinegar and remaining vegetable oil, sprinkle with salt and pepper, and toss to coat. Evenly divide potatoes between the prepared baking sheets, spreading in a single layer. Bake, rotating the pans halfway through, until the chips are browned and the edges are crisp, about 25 minutes.
The trick to make them extra crispy is after you've cut the potato, soak the pieces in cold water for 20-30 minutes before continuing. Drain well and pat dry.
