Meanwhile prepare the purple potatoes:
Slice the potatoes paper thin by using a mandolin or a sharp knife.
The true origin of the potato chip is lost in the murky depths of culinary history, but I'll put my money on the Brits as being the first to
slice potatoes paper - thin and toss them into hot oil.
Not exact matches
Remove sweet
potato slices from water and pat dry with a clean kitchen towel or
paper towels.
Line a baking tray with parchment
paper and drizzle a little extra virgin Spanish olive oil on top of the parchment
paper, then start adding the
slices of
potatoes on top of the parchment
paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the
potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven
Arrange sweet
potato slices on a parchment
paper - lined baking sheet, drizzle with olive oil, and toss with cayenne and chili powder.
Lightly oil both sides of the sweet
potato slices, then place them on parchment
paper on a baking sheet.
Use a mandoline or food processor to
slice the sweet
potatoes, onion, and squash as
paper - thin as possible.
Line a baking tray with parchment
paper and top with the
sliced sweet
potatoes.
Grab 1 large sweet
potato, rinse it under cold running water and scrub it well, pat dry with
paper towels and start cutting it in
slices that are between 1/4 inch to 1/8 of an inch in thickness
Prepare a parchment
paper - covered baking sheet and place the sweet
potato slices on the sheet.
Line two sheet pans with parchment
paper and fill with one layer of the
sliced potatoes.
Place the sweet
potato slices onto a parchment -
paper - lined baking sheet, drizzle with a little olive oil and season with cinnamon or salt and pepper if you like (optional).