I find that people tend to be passionate about sweet potatoes. Which makes sense, because they’re awesome. There are so many different varieties: Hannah, jewel, garnet, Jersey white, Okinawan, and my personal favorite, the purple sweet potato! I seriously eat purple sweet potatoes every single day with my breakfast hash. They’re the best, and when they’re in season, I buy them like I have foreseen an upcoming famine.
Our CSA box this week featured what I believe is the world’s most enormous sweet potato. I couldn’t figure out the best way to prepare it, then I thought it would be funny to make the world’s biggest chips. I did not really consider how difficult it would be to cut very thin, very large, round chips while I rocked the potato back and forth with my sharp chef’s knife. Thankfully, I only ruined a few chips, and somehow I did not cut myself! The key with these chips is to cut as thinly as possible safely, whether that be hand cutting with a sharp knife, using a mandoline, or using a food processor (I have yet to master this…somehow it’s always uneven).
I find that since my tiny, pathetic apartment oven cooks so unevenly, that it’s difficult to gauge the appropriate chip cooking time and temperature should be. I usually say around 400 degrees is a good temperature, but unless I constantly open the oven and shift around the chips, the outer ones always get burned. I mean totally blackened (and mostly crispy, which is good, I guess). I usually cook them for 20 minutes, take them out, flip them quickly, and put them back in on the other racks for 20 more minutes. Sometimes it takes longer, and sometimes they’re already burned. I think I’m going to start using my oven thermometer more so that I can finally find the right temperature!
I have made guacamole countless times, and each time it’s just a little bit different. Sometimes I add habanero peppers, or ground scorpion pepper, or a lot of cilantro, or some lemon juice, or even some other greens or herbs. This batch had rehydrated habanero peppers, so it was quite spicy. Feel free to switch it up with jalapenos or other types of peppers depending on your heat tolerance!