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16 September 2008 @ 07:38 pm
Where There's Smoke...  
...There's a pile of black sweet potato chips on my kitchen counter.

So, anybody got any suggestions for guessing that point between not done enough and burnt? 'Cause they never did get crisp along the way.

I was feeling so cocky after perfecting the curry recipe I've been working on on Sunday too.
Don't jiggle the ramune!fenikkusuken on September 17th, 2008 06:11 pm (UTC)
Sweet potatoes are almost impossible to crisp up nicely when oven-baking, because they are such a soft vegetable. Deep-frying is the only way to go, unfortunately.

We oven-bake them anyways, because we've learned to overlook the textural. I toss mine in olive oil and chopped rosemary, then bake at 375F for about 30-40 minutes on an oiled, foil-lined sheet, turning over half-way.
ranuelranuel on September 17th, 2008 06:34 pm (UTC)
The sad thing is that I was deep frying. I checked them at 4 minutes, which is how long regular potatoes usually take, and they were all soft and droopy so I set the timer for a couple of more minutes, went to turn my computer on, and came back to charcoal.
Don't jiggle the ramune!fenikkusuken on September 17th, 2008 06:44 pm (UTC)
Hrm. They have a much higher sugar content than regular potatoes, so I'm not surprised that they burned so quickly. Try again, but watch 'em like a hawk!
ranuelranuel on September 17th, 2008 06:46 pm (UTC)
I'll give it a shot when I buy another one, thanks.