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.
My partner demands a diet high in vegetables. The problem is that vegetables take a long time to prepare. It has taken me a long time to figure out what was the main factor, but really it was obvious all along. Chopping vegetables is slow, laborious work.
Well, let me tell you something. What would you say if I’ve figured out how to prepare two vegetables with no chopping whatsoever? Impossible? No.
1. Slow Cooker Sweet Potatoes
When roasting sweet potatoes they require puncturing with a fork and may easily be undercooked, especially if they are large. Not so in the slow cooker! Just wash them, add some oil and drop them in! Seven hours at low should do the trick! Throw in some garlic or something to soak up all the sweet juices that will pool at the bottom.
2. Roasted Brussels Sprouts
I bought a box of Brussels sprouts. That’s about 12 pounds of Brussels sprouts. I washed them, oiled, salted, and peppered them, and roasted them in three batches. The little stems were no issue and they did not require bisecting. 30 minutes at 350 degrees in the oven was all each batch required. This was one of three big bowls I filled. I piled a plate so high even Alice couldn’t finish it all.
I did chop a few vegetables this weekend for a tofu dish, but I must say that having these no-chop options really sped my cooking duties along.
Cover image credit: https://www.9010nutrition.com/wp-content/uploads/2017/01/NO-CHOP-RECIPES.jpg