whole milk
Senior Cook
In short, a favorite flavor combo of mine is sweet potato with a hint of lemon and a twist of ground pepper.
As an accompaniment I thinly slice sweet potatoes; brush with ether oil with a bit lemon oil, or lemon juice; arange them on a baking platter so that they overlap one another; I bake then finish with some freshly ground pepper.
I've been looking to make these into crisps (potato chips) but slicing them thiner, brushing them with oil, and baking them; results have been marginal: not very crispy. Is there a way to impart the crispness of deep fried foods on vegtables without deep-frying them? It's maybe vanity, but I'd prefer to avoid the extra calories from trying a deep fry.
As an accompaniment I thinly slice sweet potatoes; brush with ether oil with a bit lemon oil, or lemon juice; arange them on a baking platter so that they overlap one another; I bake then finish with some freshly ground pepper.
I've been looking to make these into crisps (potato chips) but slicing them thiner, brushing them with oil, and baking them; results have been marginal: not very crispy. Is there a way to impart the crispness of deep fried foods on vegtables without deep-frying them? It's maybe vanity, but I'd prefer to avoid the extra calories from trying a deep fry.