Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 371 kcal | 105 kcal |
| Protein | 6.3 g | 1.8 g |
| Fat | 7.4 g | 2.1 g |
| saturated | 1.1 g | 0.3 g |
| Carbohydrate | 60.6 g | 17.2 g |
| sugars | 15.2 g | 4.3 g |
| Fibre | 12.2 g | 3.4 g |
| Sodium | 195 mg | 55 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.7 kg large sweet potatoes (about 9 medium), washed and sliced into very thin slices
- 2 tablespoons olive oil
- 1 1/2 tablespoons smoked paprika
- Sea salt to taste
Instructions
- Slice the sweet potatoes thin and even before anything else, and drop them into cold water as you go. Cut surfaces oxidise within minutes and go grey in patches that the paprika will not hide.
- Blanch them in rolling water for four to six minutes, working in batches small enough that the water never stops boiling. Any longer and the slices go floppy and break up when you try to lift them.
- Move them straight into ice water and leave them until they are cold through. Carryover heat keeps cooking a hot slice, and a slice that overcooks here will never crisp up later.
- Drain and pat them dry on a towel. The oil and paprika need somewhere to stick, and they will slide off a wet slice into the bottom of the bowl.
- Toss the slices with the olive oil first and the smoked paprika and salt second. Oil first means the paprika coats every face evenly instead of clumping into dark spots wherever a drop of water sat.
- Lay the slices on the trays without overlap and dehydrate at 57 °C for 9 hours. Check from about three-quarters of the way through, since oiled slices finish faster at the edges of the tray than in the middle.
- They are done when a cooled chip breaks cleanly and there is no leathery give at the centre. The oil keeps them feeling slightly soft while warm, so nothing should be judged on the tray.
- Store them in an airtight jar away from the light and eat them within a month. The olive oil shortens their life considerably against a plain dried slice, and it is the oil that goes off first, not the potato.
