Don’t want any more carbs from those potato chips? Don’t want any icky processed junk in your food? Want a change but craving that crisp crunchy feel of chips? Try this – make your own vegetable chips
- 3-4 zucchini: sliced thinly
- a dash of sea salt and pepper
- a tablespoon of olive oil.
Spread out in a baking pan and bake for 20-30 minutes until golden brown
Crispy Baked Sweet Potato Fries
- Sweet potatoes. I’d plan on at least one per person. Medium-sized sweet potatoes with smooth, firm, evenly toned skin usually make the best sweet potato fries.
- Corn starch. A big sprinkle’s worth. (optional)
- Olive oil. A couple of tablespoons or so. Enough to lightly and evenly coat the fries.
- Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It’s up to you!
- Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.
- Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
- Pour the fries directly onto a non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.
- Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
- Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.