Homemade Sweet Potato Chips

I've never been a huge potato chip fan, but I do love sweet potato chips. This simple, healthy, three-ingredient recipe calls for baking, not frying. The trick here is low and slow.

Using a knife or mandolin, slice a sweet potato as thinly as possible. Toss the sliced sweet potatoes with a scant tablespoon of olive oil, sprinkle them with coarse salt and arrange them on a baking sheet in a single layer. Roast at 250°for 2 hours. Flip the chips halfway through. I served mine with garlic aioli.

I'm looking forward to making more homemade chips...beets, parsnips, carrots...

Homemade English Muffins

Weekend mornings are meant for extra-special breakfasts. In our house, we love English muffins topped with eggs — my preference is poached.

I recently came across a recipe for homemade English muffins and could not wait to try it.

The recipe requires the dough to rest for 8 to 16 hours, so finding the time was a little challenging. I'm glad I found the time.

The recipe calls for just a few ingredients: milk, whole wheat and white bread flour, instant yeast, butter, honey and salt.

After the dough sits overnight, simply roll it out and stamp it into biscuit-sized circles. I used an egg ring so our muffins would be the exactly egg sandwich-sized.

 

The English muffins are griddle cooked then finished in the oven. Once they cool for a few minutes they are ready to be fork split.

 

 

We enjoyed our English muffins with perfectly poached eggs, a side of bacon and a soy latte, of course.