Once you learn how to easy it is to make your own potato chips at home, you may never go back to the store.
For Secret Recipe Club this month I was assigned to Kim’s blog Feed Me Seymour. She has so many great fall recipes to choose from with homemade pumpkin spice marshmallows, stuffed maple vanilla spice cupcakes, and butternut biscuits with vanilla bean butter. And all of her recipes are geared towards all skill levels so no matter your experience, her recipes should not scare you away. Unless of course scary is what you are going for and then you should check out all of her awesome Halloween creations such as her broken glass cupcakes or toxic swap cupcakes. Obviously I had a tough decision.
Homemade potato chips have been on my list of things to make for quite some time. When I found her recipe for sweet potato chips I knew now was the thyme, I mean time (pause to bask in the glory of my corny pun). These sweet potato chips are seasoned with fresh orange zest and thyme resulting in the prefect fall snack and, if I can be so bold, are better than store-bought sweet potato chips. The pandora’s box of homemade potato chips possibilities has just been opened and I have Kim to blame/thank!
One year ago: Pizza for One
Two years ago: Buckeye Rice Krispies Treats
Three years ago: Pumpkin Spice Cream Cheese
SWEET POTATO CHIPS WITH THYME
1 large sweet potato, thinly sliced
2 Tbsp olive oil
1 Tbsp orange zest
1-2 tsp freshly chopped thyme
Salt and pepper, to taste
- Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil.
- Combine olive oil and orange zest in a small bowl. Using a pastry brush, brush half the olive oil mixture onto the baking sheets.
- Lay sweet potato slices onto the baking sheets. Brush the potato slices with the remaining oil.
- Sprinkle thyme, salt, and pepper evenly on top of your potato slices.
- Roast for 20-25 minutes or until crisp. Allow to cool completely or eat warm!
Source: Feed Me Seymour
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