For various reasons it’s been hard for me to keep up with the blogging recently. For one thing, it’s been 90 plus degrees for what feels like the entire summer (in reality, most of July and now we’re getting it in August, too). I try not to turn on any heat source (stove, oven, pizza-pizzaz, etc) in this type of weather. Unfortunately most of the food I like to eat is cooked on a stove or in the oven.
Also, I’m mid-way through a no dairy, caffeine, soy, sugar four-week diet. So I haven’t really been making that many fantastic recipes that inspire me to blog.
Until today! One of the things that you can eat (most days) on this diet is sweet potatoes. I’ve never been a huge sweet potato fan until recently. I was in the Los Angeles area for a 24-hour period this weekend, met up with a friend and noshed on sweet potato fries at a restaurant (because I knew sweet potatoes were on the approved list of foods). I’ve also been eating steamed sweet potatoes for lunch a lot recently (with wild rice and chicken).
Tomorrow my friend Jen is throwing a BBQ and making diet-friendly food (thanks, Jen!), as both Kyna and I are on the same diet (which means two of the three people who will be eating are on this diet). In trying to coordinate the meal, I suggested sweet potatoes. They’re delicious and – bonus – cheap!
A few weeks ago, Jen, Kyna and I made Salt and Vinegar Potato Slices using fingerling potatoes. While fingerling potatoes are not on the approved food list, I wondered if we could swap sweet potatoes for fingerlings in the recipe. Tonight I decided to find out. A quick google search showed me that lots of people before me made vinegar and sea salt sweet potato chips. So I wasn’t the least bit surprised when I made these and discovered … they’re delicious!
- sweet potatoes
- distilled white vinegar
- olive oil (optional)
- sea salt
- Choose small-ish sweet potatoes. Scrub, rinse and pat dry. (I may or may not have just rinsed and patted dry…) Using a knife or mandolin slicer, slice the sweet potatoes lengthwise to your desired thickness. My mandolin has two settings: paper-thin and thicker. I chose the thicker option because I wasn’t trying to make “chips” (also why I chose to cut the potatoes lengthwise).
- Allow the potato slices to soak in vinegar for a few hours. If your mandolin slicer has a storage bin like mine does, use that. Otherwise use a bowl or even a pot.
- After a few hours, boil the potato slices in the vinegar (add water to cover if you don’t have enough vinegar) in a pot until tender (about 10 to 15 minutes, depending on how thick you sliced them). Drain and allow to dry or pat dry.
- Set your broiler to high and make sure that your oven rack is directly below the broiler (at the highest level).
- Spread some olive oil out onto a rimmed baking sheet and place the slices onto the pan. Flip them over so both sides are exposed to the oil. Sprinkle with sea salt.
- Broil for 10 minutes or so, until the potatoes begin to brown. Remove from oven. Flip over and return to the oven. Allow to broil until the other side begins to brown. Remove from oven and serve immediately.