Did you, like Felony Kirsch, find yourself forced to purchase not just one but an entire bag of sweet potatoes to make Indian-spiced vegetable latkes? Oh, you didn’t? Crap.
Well, let’s pretend that you did. And then you’d have to find some way to use up those sweet potatoes—and shockingly, you need a brief hiatus from frying things. Plus you still have Indian spices on the brain. What to do??
You slice the sweet potatoes thinly and then roast the living daylights out of them, that’s what. And then, if you’re still thinking about Indian spices, you sprinkle some curry powder and salt on them. Voila: best snack ever.
Baked sweet potato chips
From Martha Stewart
2 medium sweet potatoes, scrubbed (or peeled) and sliced 1/8 inch thick, ideally with a mandoline
1 tablespoon extra-virgin olive oil [I used way more than this, which I recommend]
1/2 teaspoon coarse salt, preferably sea salt
Seasoning of choice–lime wedges, curry powder, or sriracha mayonnaise would be great
Preheat oven to 400°F, with racks in center and lower positions.
Divide sweet potatoes between two rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes.
Sprinkle with salt, and serve with seasoning of choice.