Homemade sweet potato chips...

[Mister Obvious]

*whispers behind Fung's back, giggling ensues*

[Mister Obvious]

Okay, they're in the oven.

Lil nervous.

[Mister Obvious]

Ranch dip prepared.

[Mister Obvious]

Will be having a salad on the side. Purple cabbage topped of course. I like to toss some brown rice into my salads too. Gives it that extra stick to yer ribs quality.

[Mister Obvious]

Well, usually I only add in the brown rice if the salad is the main course.

[Mister Obvious]

I ended up having some fry-like pieces in there just because I was chopping these by hand and I didn't wanna get too close to the ol' digits.

I think those pieces will turn out well...

Also had some larger chunks that will probably require baking for a little longer.

Damn I love sweet potatoes.

[Mister Obvious]

I remember sweet potatoes being way harder to chop though.

Like WAY harder.

Dunno what changed?!

[Mister Obvious]

Flipping them halfway through is the most tedious part, which ain't much to complain about, lol.

[Mister Obvious]

The fact that I haven't been doing this all my life makes me feel like such a tool.

[fungdiedlastyear]

The fact that I haven't been doing this all my life makes me feel like such a tool.

Thats is the past it is resentment it will get you no where girl.

[Mister Obvious]

Well I mean, buying chips?? Really??

Agh.

Never again.

[user328]

Do you have a ranch dip recipe? I usually throw together a "close enough" version with mayo, red wine vinegar, honey, garlic powder, and onion powder.

[fungusdiedtoday]

Well I mean, buying chips?? Really??

Agh.

Never again.

Buy a tube of pringles and bash someone in the head with them 

[Mister Obvious]

[YodaBeenStealing]

Its never going to happen but I love that song.
Come here to me and I will squeeze you tight.
I will never forget you old nun how old are you now?
34 or something?

[Mister Obvious]

Okay, it's dinner time!

The sweet potato chips turned out wonderfully...

Flavor wise, they are absolutely delicious (the ranch is perfect too)...

They're still warm, crispy around the edges but admittedly somewhat soft otherwise.

For me, that's fine.

I have personally never been a fan of the kettle style chips that are like super hard and thick.

I didn't really want these turning out that way, so I'm glad they're a bit soft.

If they had cooled down completely, I think they'd be a little closer to an actual chip.

But I ain't letting them cool down, these are getting eaten NOW.

They're just seasoned with sea salt and I used grapeseed oil on them because I didn't want any smokiness going on at high temps.

I am very pleased with these and it was a super easy task, even the cutting of the sweet potatoes wasn't really tedious.

100% would recommend. Gotta get some beets next and make beet chips. I would make carrot chips too if I could find carrots girthy enough.

Oven roasted veggies in general are just epic win. Great flavor payoff with basically no effort at all.

Love it!

[Mister Obvious]

Yeah, they're definitely getting crunchier as they cool down.

[Mister Obvious]

Sweet potatoes forever.

[Mister Obvious]

The salad is romaine lettuce tossed with a good handful of brown rice, chopped purple cabbage, carrots, celery, sweet pepper, shredded cheddar and craisins.

[Mister Obvious]

Wow, I'm so grateful right now, this is crazy awesome.