Ingredients
4 small sweet potatoes
calorie-free butter-flavored cooking spray (like I Can't Believe It's Not Butter)
garlic salt
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Precision slicing for carpaccio, chips, uniform cuts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Precision slicing for carpaccio, chips, uniform cuts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350 degrees. Slice sweet potato into thin chips. (For optimal thinness, try using a vegetable peeler to peel the potato into thin slices). Cover a cookie sheet or baking pan with foil. Spray with nonstick spray and calorie-free butter spray. Lay chips on foil. Lightly spray chips with calorie-free butter spray and sprinkle with garlic salt or seasoning of your choice. Bake for 20 min, turn, spray and sprinkle that side, and bake for another 10 minutes.
“SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg).”
acrylamide concentration → is lower in → sweet potato chips fried in lower degree of unsaturation oils
“SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg).”
acrylamide concentration → is higher in → sweet potato chips fried in higher degree of unsaturated oils
“AD and FD required 16 h. The drying method influenced chips' porosity: 58% (FD), 44% (MWVD), 39% (KMFD), and 18% (AD). AD chips had a compact structure, while FD chips were spongy with small pores.”
sweet potato chips → produced by → freeze drying (FD)
“AD and FD required 16 h. The drying method influenced chips' porosity: 58% (FD), 44% (MWVD), 39% (KMFD), and 18% (AD). AD chips had a compact structure, while FD chips were spongy with small pores.”
sweet potato chips → produced by → air drying (AD)
“MWVD and KMFD produced sweet potato chips in less than 3 h, while AD and FD required 16 h. The drying method influenced chips' porosity: 58% (FD), 44% (MWVD), 39% (KMFD), and 18% (AD).”
sweet potato chips → produced by → microwave vacuum drying (MWVD)