Wednesday, May 19, 2010

Tight-Arse Tuesday: Golden Rosemary and Sea Salt Sweet Potato Chips

Why should you be making your own potato chips when a bag only costs about two bucks? I know, it seems very 'un tight-arse' to you right? Well.

1. This giant pile of potato chips cost me about a 60 cents in potatos. Only 3 potatos were harmed in this photo.
2. Health - what I'm saving you may only be $1.40 per bag, but your body will thank you!
3. Less fat than normal chips! I normally only eat the "three ingredient" chips anyway so I'll go as far to say as it even has less carbohydrates than normal chips.
4. Using sweet potatos instead of normal potatos changes the GI to be *GASP* LOWGI POTATO CHIPS!
5. $1.40 is $1.40! If you eat a packet a day, I have saved you over $600! See, this is a savings.
6. Psst. It's also raw. Damn crunchy granola hippie freaks.

You can flavour your chips with anything you want. Simply slice about 4 potatos (I ate one while it was drying, don't judge me!) on the mandolin or, if your food processor has a slicer attachment, use that. Pour about a tablespoon of oil into the bottom of a bowl and your seasonings (I used fresh rosemary and blitzed it until it was dust) - use slightly more than you think you'll need if you want that real 'chippy' flavour.

Toss. Arrange onto racks. I find if you just haphazardly chuck them onto the racks instead of laying them out separate, you can just toss them around every few hours when you peek (and you will) on them and they'll dry evenly.

Dehydrate on high for about 6-8 hours.

Keep on hand as a great healthy alternative to your normal snacking!

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