Scraping the bottom of the barrel a wee bit this week I’m afraid. Randomly, my camera got misplaced while my little family and I were scarpering from the top of a hill – after the unveiling of a 1916 memorial by my husband – due to some overly active insides. I’ll leave that story there.
Anyway, without a camera I couldn’t take any proper photos. Usually a smart phone would be a worthy back up you’d think. It’s a take in though. I had so called ‘button’ phones up until last September. I never had to get them repaired. Then I finally buckle and get myself a smart phone. Smart? Smart my arse. So the phone’s with the phone doctor for potentially four weeks? Four weeks? That sounds pretty thick.
Moral of the story: no photo taking apparatus. I wasn’t too disappointed, however, as I said, I wasn’t quite feeling myself.
So looking into the dark recesses of my rubbish photo library I scraped this little number out. Shocking photos but these little beasties are both fierce simple to make and delicious. Add to that, they’re actually healthy. Not bad for what could have been a no post week.
Let us begin.
Oven temperature 200 Celsius
Sweet potatoes – one or so per person
Cornflour a good sprinkle
Salt and pepper
Olive oil a generous glug
If you want to diversify, may I suggest a dusting of chilli or paprika, some nutmeg even?
Preheat the oven. Get a large baking tray out.
Peel your sweet potatoes.
Cut them into chip shapes, first by cutting them into slices about 1.5cm thick. Then by cutting those slices into fingers/ chips.
Throw them onto the baking tray.
Sprinkle with a scant teaspoon or so of cornflour per potato.
Then season with salt and pepper (and any other spices that you chose).
Toss them all around to evenly coat them and then pour on a glug or two of olive oil.
Put the tray into the oven.
After about 15mins flip them around a bit and then pop them back in for another 15 to 20mins till starting to crisp nicely.
They should be soft, easily pierced with a knife and starting to go pretty dark at the edges.