A pile of workbooks and marble notebooks stacked on one side, neatly covered textbooks on the other, I would tackle my homework diligently. My sharp number two pencil would roll off the table and I would sneak a glance at my mother in the kitchen as I picked it up off the floor. She was at the stove, dropping thinly sliced sweet potatoes into the frying pan. Using a slotted spoon, she retrieved them, crisp and beautifully deep orange, and lay the chips on paper towels to cool.
When they were ready, I would get my own little plate; a wonderful treat after school. Some moms made cookies, mine made Sweet Potato Chips.
I thought of her the other day as I dropped off my kids on their first day of school. That afternoon, as they played and chattered about their new teachers, I pulled out my mandoline. Mom should have had one, she would have loved it.
Instead of frying, I wanted to try a healthier version of mom’s chips. I sliced my sweet potatoes and placed them on a baking tray to crisp in the oven. As they baked, I could smell that familiar aroma in my kitchen, the smell of autumn. I sprinkled them with sea salt and took a bite, and offered some to my kids. I don’t know about them, but with each nibble, I was definitely eager to start the new school year.
Baked Sweet Potato Chips
- 2 sweet potatoes, peeled and thinly sliced
- Olive oil or olive oil spray
- Sea salt or kosher salt
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Lightly brush or spray the parchment with olive oil. Place the slices of sweet potato on the baking sheets and lightly brush or spray with olive oil. Bake for about 10 minutes, or until crisp. Transfer to paper towels and sprinkle with sea salt. Enjoy while crisp and warm.