Thursday, December 8, 2011

Your Votes Have Been Tallied and Here Comes Your Help!

Well, it seems that those of you who take time to vote are pretty evenly divided, so I will be posting at least 1 recipe in each category over the next 2 weeks!  I guess that works out well for all involved.

To start I'm going to post a very, very simple, super nutritious, delicious and very versatile recipe . . . aren't those the criteria we all want????  This one is for all of you who voted for "Nibbles."  Since they are simply sweet potatoes,  they are naturally WF, GF, DF, and SF!  I hope you love them as much as I do!

Savory Sweet Potato Crisps
If you enjoy bagged sweet potato chips you are going to love these crisps!  These are slightly thicker, taste a bit cheesy from the nutritional yeast, savory from the herbs and spices, but they are not overly salty.  They make the perfect chip for dipping into hummus, artichoke and spinach dip; or the perfect little round crisp to use as a base for an appetizer or to spread with soft cheese.  They are very inexpensive, quick to prepare, nutrient dense and absolutely addictive!
Yield – 50+ crisps

2 large garnet or jewel sweet potatoes (long thin potatoes work best)
Olive oil spray
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 teaspoons nutritional yeast
1 teaspoon Italian seasoning

Preheat oven to 375 degrees.

Scrub potatoes and slice very thin on a mandoline or a hand held kitchen slicer.  Rinse and pat dry with an absorbent kitchen towel (paper towels also work well).  Air dry about 10 minutes.

Crush Italian seasoning herbs between your palms to release their oils, then mix with salt, pepper, garlic powder and nutritional yeast in a small bowl.

Spray baking sheets with olive oil and arrange slices leaving just a little space between them.  Spray lightly with olive oil and evenly sprinkle herb mix over the sheets.

Bake until crisp, remove from sheets and place on kitchen toweling to cool before arranging on a tray.

If you make them ahead or have any left overs (not very likely), store in an airtight container lined with a paper towel up to a week.

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