I am a big fan of Sweet Potato Fries. If we are having burgers... Sweet Potato Fries. Paninis? Sweet Potato Fries. Chipotle Sour Cream? Sweet Potato Fries. There are very few things that can't be improved by adding Sweet Potato Fries. So last night, when we were having burgers, I made:
Black and Blue Chips
I know it's confusing, but I had some purple potatoes to use up, and a gorgeous wedge of Maytag Blue just screaming my name.
Cracked Black Pepper
Thinly slice your potatoes. If you use a Mandoline you can be assured of a perfectly thin, uniform slice. This is the one I use. This is the one I wish I used. It has a finger guard. More on that later.
And if you use the Mandoline that I have, make sure you leave a little nub at the end...
Drizzle the sliced purple potatoes with olive oil.
Spread in a single layer on a cookie sheet. Bake at 425 for about 10 minutes. Flip and bake for an additional 5, or so. Each oven varies, so keep a close eye. You don't want burned chips!
1. I know I called these black and blue chips and the potatoes are purple, but is a bruise really black? No. It is purple, and blue, and green. Just be thankful I didn't use green potatoes!
2. I received these potatoes in the Specialty Produce Farmer's Market Bag. If you live in San Diego, I can't recommended this highly enough. For $20 you receive an enormous bag of fresh produce. You order by Sunday evening, and pick it up Thursday or Friday at Specialty Produce. You never know what you are going to get, but it is always fresh, seasonal and unique. You can add on other specialty items like grass fed beef, gourmet cheeses, and gluten free baked goods and pick it all up at the same time.
3. Make more than you think you need, because these are guaranteed to be snacking material!