Honey Glazed
Sweet Potato Chips
RECIPE
INGREDIENTS:
1 – 1/2 lbs sweet potatoes scrubbed and peeled
1 tablespoon melted butter
1 tablespoon olive oil (mild or medium flavor)
1–2 tablespoons honey
1/2 teaspoon ground Vietnamese cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
(or 1/8-1/4 teaspoon minced fresh if it’s in season)
1/4 teaspoon pink Himalayan sea salt
1/4 – 1/2 teaspoon Murray River Flake Salt for finishing
Process:
Mix the butter, olive oil, honey, cinnamon, nutmeg, ginger and pink sea
salt together in a large bowl. Working quickly,using a mandoline, slice
the sweet potato just a tad under 1/8” thick and put them directly into
the mixture. Coat all of the slices well and place on a baking sheet (in
one layer, without touching )that has been covered with parchment
paper. Broil on second or third shelf down from the broiler (set on
high) for about 5 minutes.
Watch them cook the entire time because they burn quickly. You will
see bubbles as they cook in the middle and browning on all of the
edges as they get close to being finished on the first side. Pull the
baking sheet and turn all of the sweet potatoes over. Quickly sprinkle a
little bit of the Murray River Flake Salt on the top of each chip.Place
under the broiler for 2-3 minutes more until they are golden.
Finish in the dehydrator for about 4-6 hours at 145F. Time varies
depending on relative humidity.