Cooking Light (May 2013)
Here's an idea that we genuinely want to love: thin slices of sweet potato, sprinkled with salt and rosemary, and microwaved briefly until they're crisp.
And for the most part, we do love it. They're salty. They're sweet. They're crunchy. They're, well, heaven.
The only problem is, we can't for the life of us figure out how to reliably cook these chips without half of them burning.
Perhaps you can help.
Here's the problem.
As the recipe suggests, we used a mandoline to slice our chips thin. We sliced ours in three levels of thickness: as thin as our mandoline allows, as well as both of the two notches just above that.
Then we laid the chips on a parchment-lined plate, seasoned them, and popped them in the microwave.
For the first batch, we followed the recipe to the letter: Power Level 9 for 4 minutes. Here's a before and after:
So then we started experimenting. We adjusted the cook time and power level in hopes of finding the perfect mix where none of the chips burned. Power Level 8 for 4 minutes; then Power 8 for 5. Power Level 5 for 8 minutes. Power Level 7 for 6 minutes. And on and on. At each experiment, some of the chips still burned, or the chips never got anywhere close to crisp.
In the end, we ate the good chips and we ate the burned ones, too. (Please don't eat the burned ones, they don't taste good.)
We don't really mind that some of the chips burned. The non-burned chips were delicious and a perfect quick healthy snack. But we'd certainly prefer not to waste a third of every plate of chips we tried.
Try this out in your kitchen and see if you can come up with the magic formula.
Note from Cooking Light: You'll need a mandoline to slice the potato thin enough to crisp.
Yield: Serves 8 (serving size: 1/2 cup)
Total: 15 Minutes
1 (14-ounce) sweet potato, very thinly sliced, divided
1 teaspoon finely chopped fresh rosemary, divided $
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
PreparationCut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange one-fourth of the potato slices in a single layer on parchment. Sprinkle evenly with 1/4 teaspoon rosemary, 1/8 teaspoon salt, and a dash of pepper. Microwave at POWER LEVEL 9 for 4 minutes. Check for crispness. Continue to cook at 30-second intervals until done. Repeat procedure with remaining potato, rosemary, salt, and pepper.