Nov 232013

This year in our garden we grew sweet potatoes and they were a big success.  They store really well and taste so fresh.  I have never made homemade potato chips, but thought it was worth a go, and I thought, why not use some of our monster sweet potatoes that we have.  So I took out my handy food processor and went to town.   You can use this same method on regular potatoes.  Oven baked potato chips have a texture and crunch like the kettle chips you can purchase in the store.

First scrub and peel the potato and preheat your oven to 400 degrees.

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Next slice them.  I used my food processor with the blade set at 2.  I began with 1 (the thinnest setting) and found it to be too thin.  I gradually moved the blade wider testing to see which thickness I liked.  For us it was 2.

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Toss them with olive oil (I am going to try coconut oil the next time I make potato chips).

Put them on baking sheets in a single layer.  I use my cooling racks on top of my baking sheets to help the air circulate even more.  I still had to flip them.   I tried salting before they were baked and after they were baked.  I found salting before was better as it stuck to the chip more.

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Bake till “dry and crispy”.  They will turn brown.  This took about 20 minutes for each tray – so this is not a last minute appetizer.  It’s really hard to get a good picture inside your oven.  My lens kept fogging up.

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Let cool and eat.

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My husband was amazed with me for making potato chips.  They were sooo good.  Note – these did not store well in a covered container.  I did this and they became soggy overnight.  I have not tested my theory to see if they would stay crunchy just open to air, but next time I will try this.  I also read that some people blanch the raw slices for a minute or two in boiling water before baking.  I did not do this and they still turned out great, but again, I will try this the next time I make potato chips.  Some recipes I found also said to bake these for 2 to 3 hours at 200 degrees – almost dehydrating them.  Well, since I was not doing that I did not try that method.

This was a really cool experiment for me – I mean, making potato chips in my own home.  And, my kids ate them too.

Nov 212013
Vanilla Maple Spiced Pecans

I look forward to Spiced Pecans every year!! Pecans are an extremely versatile ingredient in your kitchen. Add chopped pecans to granola, as a crunchy topping to something savory OR sweet, chop it super fine as a coating for fish or chicken, or toast them and eat them whole as a great snack. Adding a little sweetness by making spiced pecans is one of my all time favorites! First, you will want a large, stainless steel bowl. Next, you will need something to coat your pecans with. So, crack 2 egg whites into the bowl. Add some water and whip click here to read the rest

Nov 182013
Spiced Cranberries with pecans or walnuts

I never was a big fan of cranberries at Thanksgiving when I was younger.  Several years ago at one of the first Thanksgivings I had at my house I decided to make my own cranberries from scratch.  Boy was I glad that I did – they were so delicious; I’m not even sure why people buy the cranberries in a can from the store.  They taste nothing like homemade. This last weekend I made a big batch of spiced cranberries and canned my own.  Now when I need them quick I’ll have them, but trust me, these DO NOT taste click here to read the rest

Nov 162013
Pumpkin Bars

I’ve been tweaking this recipe for a little while now and finally think that it’s suits our taste.  I do use white and wheat flour in my baking.  I haven’t been able to switch over entirely to wheat.  If you don’t have wheat – use just white flour.  Here’s my take on Pumpkin Bars PUMPKIN BARS Ingredients: 4 eggs 1 1/2 C sugar 1/2 C applesauce 1/2 C butter, melted 2 C pumpkin puree 1 tsp vanilla 1 C white flour 1 C wheat flour 2 tsp baking powder 2 tsp ground cinnamon 1 tsp salt 1 tsp baking soda click here to read the rest

Nov 142013
Cranberry Orange Muffins

The perfect muffins for breakfast in the fall.  These are not too sweet, and have just a bit of tartness from the cranberries that they are perfect. CRANBERRY ORANGE MUFFINS Ingredients: 1 C plain flour 1 C wheat flour 1/2 C sugar 1/2 C brown sugar, packed 2 tsp baking powder 1 tsp salt Zest of 1 orange 1 egg 4 Tbsp butter, melted 1 tsp vanilla 1/2 C milk Juice from 2 oranges 1 1/2 C fresh cranberries Instructions: In a bowl, stir together the flours, sugars, baking powder, salt, and orange zest. In another bowl, whisk egg, melted butter, click here to read the rest