19 February 2009
Looks absolutely delicious and healthy. Making your own sweet potato chips is a great idea… it gives you the crunch of a chip without the extra calories most processed chips have. Definitely take her suggestion of using a whole baguette or roll.
delishyourdish:
“Chips and a Sammy”- Homemade Sweet Potato Chips with Mushroom Tofu Sandwich
So last night when I came home from crossfit I was famished! I knew I had some sweet potatoes that needed to be used, and I immediately starting craving sweet potato fries! But, instead, I decided to go with making sweet potato chips to accompany my mushroom sandwich.
For the Sweet Potato Chips:
What you need:
1 sweet potato
Salt
Sugar (Optional- I didn’t use it last night, but mixing the salt and sweet always tastes great!)
PAM
Set oven to 400 degrees on convection
1. Cut the sweet potato in half using a knife. Then, using a slicer (BE VERY CAREFUL!!!!!) carefully create thin slices of sweet potato with the slicer.
2. Spread thin slices onto greased cookie sheet. Lightly spray the tops of the sweet potatoes with PAM, then sprinkle with salt/sugar or any other seasonings.
3. Place in oven. Keep a close eye on these because they will cook fast. Half way through cooking them you can flip them to make sure they get extra crispy.
For the Sandwich:
What you need:
Baguette
Mushrooms
Chopped Onions
Tofu (I used thai flavored)
Broccoli
Mozzarella Cheese
Honey Mustard (Optional)
1. In a saute pan, combine onions and mushrooms. Cook them until they are completely cooked then add broccoli and tofu at the end.
2. On a toasted baguette, sprinkle mozzarella cheese. Then add the mushroom mixture and extra cheese.
3. Place in oven to heat. Then serve immediately!
*For the sweet potato chips, season-all seasoning would be a great addition if you’re looking for a little spice in the flavor!
**Be sure to use whole-wheat baguette (unfortunatly I only had white baguettes in the house.
