Friends, is there anything better in life than butter melting in a cast iron skillet? Anything?
No. No, there is not.
But once you’ve melted the butter, you can use it to create addictive, delicious Crispy Curried Sweet Potato Chips.
It also gave me a chance to try my darndest not to slice my finger tips off while using my authentic Japanese mandolin slicer. Aren’t they pretty?
Be sure to sprinkle salt on these babies when they’re hot. And try not to eat all of them at once.
Crispy Curried Sweet Potato Chips (makes 3-4 servings)
2-3 medium sweet potatoes, skins washed
3 T butter
1 tsp curry powder
salt & pepper
Using a mandolin slicer or a sharp knife, slice the sweet potatoes as thinly as possible and place in a mixing bowl. Melt butter, curry powder, and a pinch of salt and pepper. When that mixture is melted, pour it onto the sweet potato slices and mix well. Place potato slices evenly on several non-stick baking sheets and place in an oven heated to 425*. Bake the chips for 12-15 minutes, longer if your slices are thicker. Stir the chips as they bake, at least once, to ensure even baking. Take out of the oven, sprinkle with salt, and transfer to a plate to cool. Go crazy.