Saturday, November 12, 2011

Sweet Potato Chips with Chipotle Ketchup

Game time is coming up, and you don’t have any satisfying “crunch and munch” snacks to eat. Your friends are probably all eating their potato chips and chips with salsa. Splurge a little, and make yourself some sweet potato chips so that you don’t feel deprived. One potato will make two good-sized portions. You can serve them with just salt, or if you plan ahead you can whip up a recipe of ketchup to go with them. Preheat the oven before you start peeling and slicing the potato and you will have your snack ready in 10-15 minutes!

1 sweet potato
Olive oil, or olive oil spray
Sea salt 
Preheat oven to 400 degrees

Peel sweet potato and slice very thinly by hand, or with a mandolin. Place the potatoes in a Ziploc bag. Add a small bit of olive oil, or spray with oil if you are cutting back on your fat intake. Place the potato slices on a greased cookie sheet in a single layer. Sprinkle with sea salt. Cook for about 5-10 minutes, depending on the thickness of your chips. As the edges begin to brown, gently flip them over until crispy. (Keep an eye on the pan; they will brown quickly.) Remove the chips onto a paper towel.

Chipotle Ketchup
1-6 oz. tomato paste
¼ cup of cider vinegar
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
¼ teaspoon allspice
½ teaspoon salt
1/2 teaspoon ground chipotle chili pepper, or ½ teaspoon of adobo sauce (Optional)
1 tablespoon agave nectar
1 cup water
Combine all ingredients in a saucepan. (*Add a hint of the chipotle pepper or adobo sauce at first. Then, add more until you get to your heat index.) Heat for several minutes to combine flavors. Cool and refrigerate. Will keep tightly covered in the refrigerator for 2 weeks. 

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