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A Duo of Chips – Kale and Sweet Potato
Ready In: 35 Minutes
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Serves 4
DIRECTIONS
- For the Kale Chips: Preheat the oven to 300°F. A flat kale leaf is easiest to work with. Slice the stem from the leaves and discard the stem. If you use curly kale, you should also remove the thick stem dividing each side of the leaf. Wash and dry the leaves.
- Brush both sides of the leaves with the olive oil and spread them on two baking sheets. The leaves can be close together but shouldn’t overlap.
- Sprinkle the leaves with the Parmesan. Bake for 20 to 25 minutes, until they’re crispy but not overly brown. Remove the kale chips from the baking sheets with a spatula and arrange them on one side of a larger platter.
- For the Sweet Potato Chips: Trim the ends from the peeled sweet potatoes and slice the potatoes into rounds ⅛-inch thick. The best tool for this job is a mandoline. If you don’t have a mandoline, use a sharp knife to slice the potatoes.
- Preheat the peanut oil to 325°F in a 3-quart pot or fryer. I prefer peanut oil because in addition to its light flavor, it has a very high smoke point, so it won’t burn very easily. Vegetable or canola will also work.
- Rinse the sliced potatoes under lukewarm water for about 2 minutes. This will remove the excess starchiness and keep the sweet potatoes from browning too much.
- Drain the sweet potato slices in a colander and pat them dry with a paper towel. Divide them into three batches and fry them for 2½ to 3 minutes per batch. Keep rotating the chips as they cook to make sure they’re covered and frying evenly.
- Pull the potatoes out with a slotted spoon and drain tem on a paper towel-lined plate. Sprinkle them with a pinch of salt and the chopped sage or rosemary. Arrange the sweet potato chips on the platter next to the kale chips.
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