Sunday, October 30, 2011

Mantu that turned into chips

I was frustrated yesterday and today by not being able to find ground lamb at any of my local markets.

I could find lamb shanks and other lamb bits but zero ground lamb.

I did buy most of the other ingredients. 

So, until I get the rest of the stuff and I am able to try making mantu - here is a look at the breakfast I made when I was craving potato chips.

I am perpetually confused with the whole sweet potato vs yam business. I will show you what the sweet potato/yam that I used looked like:

I used the whipped egg white technique that worked out well from the recipe I used for my eggplant parmesan and added in some other spices (recipe to follow).

So, here is the downside to disliking sweets and craving the savory: If you are a sweets person you could easily go to the store and buy a big bag of potato chips and eat a handful and be done with it. But I, for one, cannot do that. I would go to the store and buy a large bag of chips and proceed to eat them all in one sitting. 

And for all of you that wondered - I totally get the whole 'I could eat a whole bag of gummy bears' thing - only for me it would be potato chips. 

So, to make sure the 'eat an entire bag of chips, be covered in potato chip bits and have the dogs stare at me like they want to jump me and scavenge off the crumbs' scenario didn't happen, I made my own chips.

And I made a great dip of greek yogurt mixed with dried parsley and Frank's Red Hot sauce for dunking.

 Yes, this turned out incredibly delicious!

Yam or sweet potato oven chips

Serves 1


1/2 of a yam or sweet potato, peeled and sliced 1/4" thick

1/2 cup of bread crumbs

2 Tbsp of nutritional yeast

1 tsp of paprika

1/2 tsp of garlic powder

1/2 tsp of onion powder

a pinch of salt

cracked black pepper to taste

2 egg whites whisked till they are frothy

2 tsp. of olive oil


Preheat your oven to 400 degrees.

Line a baking sheet with tinfoil and brush with olive oil.

Peel and slice the yam or sweet potato. Whisk 2 egg whites until they are frothy (not too much - you don't want it so whipped it creates peaks).

Combine the bread crumbs with the nutritional yeast, paprika,  garlic powder, onion powder, salt and pepper and place on a plate.

Dip the slices in the egg whites and coat well with the bread crumb mixture.

Cook the slices in the oven for 8 minutes and then turn them over and cook another 4 minutes. Cooking times will vary according to the thickness of the slices but what you are aiming for is for the slices to be golden brown on each side.

When the chips are done, pull them out of the oven and let them cool a bit. Serve in a small bowl lined with paper towels and a second bowl filled with your dip of choice.

Optional: Combine 1/2 cup of Greek yogurt with 2 Tbsp of dried parsley and a sprinkle of Frank's Hot Sauce for your dipping sauce.


1 comment:

  1. Sorry you could not find the ingredients you were looking for, that can be very frustrating.
    However, you did turn out a delicious snack. Love the toasty look of the potatoes and the dip is a nice touch. Perfect for movie night or game day. Have a great Monday!