Chips!

Seeing as how fall presents us with all sorts of firm, starchy squash, potatoes etc., we thought some chips utilizing these very items might very well be in order. It started with organic white sweet potatoes from the Decatur farmer’s market and ended triumphantly with acorn squash.

White sweet potatoes sliced thin for a delightful crispy chip.

We began by consulting a recipe that recommended using a vegetable peeler to achieve a consistent, thinly sliced chip of whatever we might be slicing. Vegetable oil was heated in a wok, habañero peppers were minced, fried, and removed from said oil, infusing what turned out to be a perfect level of spice into the oil. Then came sweet potato chips. The first batch got a bit crispy, but the second batch came out a delicious, semi-crispy golden yellow with the nice contrast of the dark skin of the sweet potato. A quick sprinkle of sea salt and a few minutes of cooling was all these chips needed to be ready for consumption.

Crispy sweets, pears, and slightly less crispy sweets.

After we got started with the sweet potatoes, we wondered what else we could possibly make into a delicious, homemade chip. We tried pears, which were indeed delicious, but never really reached that satisfying crunch of a good potato chip. We ultimately ended the homemade chip quest with organic acorn squash. It might just be the ultimate candidate for this mission. Its natural sweetness and the fact that it’s a bit less starchy than a potato made for a creamy, sweet, and habañero-spiced delight.

Deliciously wavy acorn squash chips.

Definitely a fun experiment that we’d like to revisit soon with more squash varieties and a pretty fantastic idea for a weekend lunch when you’ve got some time to make a sandwich and fry up some good fall produce…

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