I bought a mandolin. A mandolin is a kitchen tool for making regular-sized slices of vegetables easily.
Naturally, I decided I would make sweet potato potato chips with my mandolin.
This turned out easier said than done. Even with a recipe and three tries, my sweet potato chips, which are supposed to be crispy and tasty, were instead crisp and burnt. This turned out to have to do with where I placed them in the oven. They burned when I put them lower in the oven, so I moved the lower grate up. I also turned the heat down to 200 degrees from 250. My oven could be hotter than it claims to be. This is not uncommon.
This gave me “chips” that were tasty, but not crispy. They’re kind of chewy, but definitely tasty. I’m going to call them sweet potato jerky and serve them to my friends at D&D today.
A more unambiguous success includes roast vegetables a la mandolin. Notice the wavy cuts on some of the vegetables.
I cooked it with marinated tofu and a sauce of olive oil, soy sauce, scuppernong wine, apple cider vinegar, and lemon juice and served it on quinoa for a popular lunch.