My Kitchen Gadget Addiction

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See how nice and neat these egg and avocado slices are? Because gadgets!

Confession: I have a kitchen gadget addiction. I hoard everything from the tiniest garlic chopper to counter-hogging “small” appliances like the air fryer. I have a particular weakness for the little plastic single-purpose thingies that are among those celebrity chef Alton Brown despises and rants against in this hilarious video.

He’s right. I know he’s right; all you really need is a great knife. It’s just that he’s coming from the perspective of someone who’s had years of training and experience wielding pointy kitchen utensils, probably drinks less wine than I do and is definitely not perimenopausal, which lends a charming unpredictability to all of my endeavors, kitchen and otherwise.

I used to be firmly anti-gadget, constantly battling clutter in my too-small kitchen. Somewhere along the way my resistance evaporated and here I am, contemplating a cake pop maker.

Here are my current favorite kitchen gadgets in order of favoriteness. (Note: These are just little handheld gadgets, the gateway drug to small appliances and mixer attachments, which are posts in themselves.)

OXO avocado slicer. Yes, I own the exact same gadget that appears in the above video. I eat a lot of avocados. They present varying degrees of cooperation ranging from mushy to underripe, and if you’re dealing with an uncooperative, underripe avocado, pulling the pit out and trying to peel the skin off with a knife can be time-consuming and, for me at least, dangerous. Enter the OXO avocado slicer. It has a perfectly adequate yet not life-threatening blade on one end—the kitchen version of kindergarten scissors—and a slicer on the other end that gets all of the avocado out of the peel in nice thin slices, perfect for toast. Even when you want chunkier pieces for a salad or smoothie, the pit remover in the middle is a great way to avoid accidental amputations.

KitchenAid egg slicer: This is basically the same thing as the strawberry slicer in Alton’s video. I saw the cute red gadget on the wall at Target and grabbed it mostly because it was cute and red. Then I realized how much fun it is to slice eggs and other things as well: Strawberries and olives are frequent flyers. Sure, slicing with a knife is not hard, but this is more fun and satisfies my obsessive-compulsive desire for neat, same-sized slices.

Lecue microwave omelet maker: I picked this up at Publix on a whim when we were eating low carb, which meant making a lot of mini “quiches” in muffin tins for breakfast. I was tired of cleaning the muffin pans, and sometimes we’d run out of mini quiches before the end of the week. I thought it would be nice to throw some eggs and veggies into the microwave for a couple of minutes. It’s been great for those (many) times that I don’t get around to advance go-breakfast prepping.

Genius Nicer Dicer: I own a much simpler, older version than the kit they offer now, but same principle. It’s another great gadget for OCD foodies because it cuts perfect little same-size squares, which make a beautiful mango salsa, for example. The smaller size is perfect for dicing hot peppers without getting the oil all over your hands. It also dices onion neatly (as opposed to the food processor. Or me.) and eliminates all the crying.

Avocado Toast

1 slice Ezekiel 7 Sprouted Grains Bread, toasted
1/2 tablespoon Chosen Foods Coconut Oil Mayo (or your favorite mayo; I just like this one)
1/2 ripe avocado, sliced thinly
dash Penzey’s Sunny Spain seasoning

Spread mayo on one side of toast. Slice avocado and fan across toast. Sprinkle with Sunny Spain seasoning.

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Eggless Zucchini Cannelloni

When I was single and lived alone, I ate a lot of frozen dinners. They had names that included “Lean” (because low-fat was healthy) and “Healthy” (because healthy was healthy), so clearly this was the right thing to do. I remember running into someone at the grocery store with my cart full of low-fat frozen dinners, low-fat snacks and diet sodas and they commented, “Wow, you eat healthy!” and they weren’t even being sarcastic.
These days I don’t eat a lot of frozen dinners, but I was recently reminded of one I really liked back in the day.
I got a KitchenAid Vegetable Sheet Cutter attachment for Christmas and was searching for things I could make with zucchini that my son would eat. I ran across a photo of beef-filled cannelloni with a white sauce and immediately recalled that favorite frozen dinner, and became obsessed with trying to create a zucchini version of it. I think this comes pretty close. It is not low-fat ’cause I’m not into that anymore. It is eggless, so you could probably throw an egg into the filling and make it more firm if you’re not trying to feed a teenager who’s allergic to eggs and suspicious of vegetables. He ate it all, so I’m calling this one a win.

Zucchini Beef Cannelloni by Laurie Sterbens

While my Vegetable Sheet Cutter cannelloni was in the oven, I cooked sweet potatoes in the air fryer because I like to use as many gadgets as possible.

Zucchini Beef Cannelloni with Bechemel Sauce

Cannelloni
1 pound large zucchini, sliced into sheets
1/2 cup minced onion
1/4 cup minced celery
1/4 cup minced carrot
1 tablespoons olive oil
1 cloves garlic, minced
16 ounces lean ground beef
1/4 cup white wine
1/4 cup beef broth
1 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
1 cup shredded mozzarella

Bechamel Sauce
1 1/2 cups low-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
1 dash paprika
1/2 cup Parmesan cheese

Preheat oven to 400 degrees.

Slice zucchini using Vegetable Sheet Cutter. Cut into 4- to 5-inch sheets and place on paper towels. Sprinkle with a little salt and set aside, then press with paper towels to remove excess moisture before filling.

Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.

Transfer the cooled meat mixture to a large bowl. Stir in mozzarella.

To make bechamel sauce: In a small saucepan, add milk. While whisking, slowly add in flour. When blended, add salt, pepper, nutmeg and cayenne; bring to a boil over medium-high heat, whisking constantly. Reduce heat to low and simmer, stirring for about 5 minutes. Remove from heat and and stir in Parmesan.

Spoon 1/4 cup of the filling down the center of one zucchini slice, roll to enclose the filling and place in a buttered gratin dish. Repeat with the remaining zucchini slices and filling, arranging in single layer. Ladle the bechamel sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese. Sprinkle with a bit of paprika.

Bake at 400 degrees for 20 minutes or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

2 Great Recipes for Cauliflower Rice

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Cauliflower rice works great in Jambalaya. 

In my last post  I shared how I make cauliflower rice that’s more al dente and less cruciferous-crunchy than other recipes I’ve tried.

You: Why are you still talking about this? I hate cauliflower.

Don’t worry; I won’t keep trying to push cauliflower on you if you’re staunchly pro-starch. That would be dysfunctional. Besides, I’ll be busy trying to get my husband to like bacon so I can make this meatloaf. However, if you’re on the fence, haven’t tried cauliflower rice yet or just learned how to make it and aren’t sure what to do with it, here are some ideas.

Cauliflower rice is perfect with stir-fries, especially with a few healthy sprinkles of coconut aminos (or soy sauce, if you’re not avoiding soy and sodium). But try throwing it into a Cajun recipe and the cauliflower flavor takes a backseat to the spices. You may not scream, “You’re lying! This is rice!” but you’ll save a lot of calories and carbs without feeling like you’re choking down a bowl of vegetables.

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Nutritional information from http://www.calorieking.com.

You can also sub pureed cauliflower for the grits in your favorite Shrimp and Grits recipe. I like this recipe for Deep South Shrimp and Sausage from Cooking Light. Serve it over cauliflower pureed with a tablespoon of butter, an ounce of half and half and a half cup of shredded Parmesan cheese.

If cauliflower’s working for you and you want to step up your game, you can try cauliflower pizza crust or cauliflower tortillas. I’ve only tried the pizza crust once with modest success. You have to make sure to squeeze as much water out of the cauliflower as possible to make it work, and you need to let it cool first so you don’t burn your hands. I may have skipped that last part. Ouch.

And then there’ s cauliflower “steak.” Okay, here I have to draw the line. Not even the most imaginative application of umami-inducing seasonings is going to make me look at a slab of cauliflower and confuse it with sirloin. That said, roasted cauliflower can be a great thing. Clean Eating offers up its take on cauliflower steaks here.

Jambalaya with Cauliflower Rice

1 recipe Cauliflower Rice

1 tablespoon olive oil
1 1/2 cups chopped onion
1 clove garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
2 cups chicken broth or stock
1 (14.5-ounce) can diced tomatoes, undrained
1 pound shrimp, peeled and deveined
6 ounces andouille sausage, chopped
2 tablespoons sliced green onions

Prepare cauliflower rice and set aside.
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers, paprika, salt, oregano, ground red pepper and black pepper; sauté 1 minute.
Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp, sausage and cooked cauliflower rice; cover and cook 5 minutes. Sprinkle with green onions.

Beef and Broccoli Stir Fry with Cauliflower Rice

This recipe (minus cauliflower rice) is from Paleo Grubs, where it’s called Simple Beef and Broccoli Stir Fry. It’s delicious and not difficult, but since it involves more than 5 ingredients and chopping and mincing, not including the cauliflower rice, I deleted “simple” from the title when I saved it to my recipe planner.

1.5 lbs. sirloin, thinly sliced
4 tbsp coconut aminos, divided
4 tbsp red wine vinegar, divided
3 tbsp chicken broth
4 cloves garlic, minced
1 tsp arrowroot flour
1 tsp honey
1 tbsp ginger, minced
1/2 tsp sesame oil
1 head broccoli, cut into florets
4 carrots, diagonally sliced
3 tbsp coconut oil, divided

1 recipe Cauliflower Rice

Place the sirloin in a small bowl with one tablespoon each of red wine vinegar and coconut aminos and toss to coat. Let marinate for 15 minutes at room temperature.

Meanwhile, whisk together 3 tablespoons each red wine vinegar, coconut aminos, and chicken broth. Stir in the garlic, ginger, arrowroot, honey, and sesame oil. Prepare a separate small bowl with 1 tablespoon of water and set it next to the stove along with the garlic sauce.

Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Place the steak in the skillet in a single layer. The meat should sizzle; otherwise the pan is not hot enough. Cook for 1-2 minutes per side to brown, and then transfer to a bowl.

Add the remaining tablespoon of coconut oil to the skillet. Stir in the broccoli and carrots, cooking for 2 minutes. Add the water to the skillet and cover with a lid. Let cook for 2-3 minutes, then remove the lid and cook until all of the water has evaporated.

Add the garlic mixture to the vegetables and stir to coat. Add the beef back into the pan and toss until the sauce thickens and everything is well coated. Serve immediately over cauliflower rice.

 

Kinder, Gentler Cauliflower Rice

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This recipe for Cashew Chicken is an excellent reason for cauliflower rice.

About a year ago, my husband and I did a 30-day Paleo challenge.

  • Pros: Lost some belly fat, found great new healthy recipes.
  • Cons: Lots of planning, prep and cooking, not super travel-friendly, not cheap. Also not supposed to have dairy or alcohol. More on that later.

For the uninitiated, the Paleo Diet is based on what humans ate before the Agricultural Age and way before our current era, the Additive Age. The theory is that the human body wasn’t meant to process agricultural products, especially now that the food production industry has turned even originally healthy foods like grains into bionic alien pseudo foods. You’re supposed to eat clean, grass-fed meats, wild-caught fish and organic produce and avoid processed foods, grains, legumes, dairy and refined sugar.

I eventually failed dairy because coffee and cheese, but I definitely felt better without grains. Now I just try to eat Paleo during the week with limited dairy. Also not sure which era was when we learned about fermented grapes, but I’m pretending that happened.

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A house divided: Not everyone was on board with the Paleo plan.

The first thing you’ll learn when you go Paleo is that there are a lot of recipes out there trying to make something good you used to eat, like pasta, out of a vegetable you’re not that attached to, like zucchini. That low-carb classic, faux mashed potatoes made with cauliflower, is still around. Rice is another Paleo problem, and people have turned to cauliflower to solve that, too.

At first I was not a fan. Rice is a starchy comfort food, so, ideally, it shouldn’t break your teeth. Most recipes say pulse it in the food processor until it’s the size of rice, then saute it in oil, but all I got was warmer, oilier, mostly raw cauliflower.

I found that partially steaming the cauliflower first results in a softer, more rice-like texture.  Here’s how I make it now:

Cauliflower Rice

1 head cauliflower, cored and chopped
2 tablespoons water
1 tablespoon coconut or olive oil
Salt and pepper

Place the chopped cauliflower in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for 8 minutes. Remove immediately, uncover and allow to cool.

Place 1/2 of cooled cauliflower in a large food processor and pulse until it resembles rice. Repeat with remaining cauliflower. Heat coconut oil in a large skillet over medium heat and add cauliflower to skillet. Saute 5 minutes or until desired tenderness. Add salt and pepper to taste.

How to Make Eggless Homemade Ravioli

Recently I’ve had a couple of people ask me how to make homemade ravioli. Okay, it wasn’t all that recently. It was before the holidays, when I typically make a lot of ravioli. However, during the holidays I generally don’t have time to do anything more than make the ravioli and post a show-offy picture on Facebook, then collapse from exhaustion. Now that I’ve recovered, I thought I’d share my totally non-expert thoughts on making ravioli.

Though I’ve been known to make occasional random batches of ravioli here and there year-round, we have a tradition of having it on Christmas Eve at our house as part of our Feast of the Two Fishes. (This is based on the Italian tradition of the Feast of the Seven Fishes, but as we are a small family and only two of us are part Italian, we’re down to two fishes. Actually, they are usually crustaceans and bivalves, if you want to be exact, but hey, at least we have a tradition.)

I’m not sure when this got started, but clearly it was sometime after I learned to make ravioli, and then found a really good butternut squash ravioli recipe, courtesy of Emeril Lagasse. I usually pair it with broiled shrimp and scallops with just a touch of Cajun seasoning on them.

As I said, I’m no expert in pasta making. From what I’ve been able to determine so far, my ancestors hailed from every western European country except Italy, so I’m not sure where I got my affinity for Italian food. If you want to learn about ravioli from an expert, check out this video from Laura Schenone, author of The Lost Ravioli Recipes of Hoboken: A Search for Food and Family (Norton, 2008). I also highly recommend the book.

To paraphrase the book jacket, Schenone has clearly mastered “… the mysteries of pasta, rolled on a pin into a perfect circle of gossamer dough.” That’s not how I do it, and to be honest, I’ve never had anyone fall out of his chair raving about how gossamery my pasta is. However, they do gobble it up and ask for more, and my way is a bit faster and easier, so I’ll share it. Note: My son is allergic to eggs, so I use Mario Batali‘s recipe for Eggless Pasta.

Things You’ll Need

  • Food processor, pasta machine, ravioli mold, rolling pin, small cookie scoop
  • 1 recipe ravioli (see above link)
  • Filling (see above link and recipe below)

Before we get started, I’d just like to say a thing or two about ravioli molds. I have a ravioli mold that makes a dozen medium-sized ravioli at a time. It’s easier than cutting them out individually and pressing them together, but the drawback is that it sometimes allows for air pockets. These are considered uncool among the ravioli crowd, I believe because they can cause the ravioli to break open. A friend tried a ravioli stamp and wasn’t crazy about it. My dream tool would be a ravioli pin like the one Schenone uses in her video. But then we’re getting into rolling-out-circles-of-gossamer territory, so it may be a while.

Instructions

First, make your filling. If you make the full recipe for Batali’s pasta, you will have enough for a batch of butternut squash pasta and a batch of another. I make cheese (recipe below). You can also halve the recipe for lesser occasions.

Next, make the pasta. The traditional method calls for piling your flour in the center of a cutting board, making a well in the center and adding your water (or eggs, if using) a little at a time, stirring with your hands, and then kneading. My method calls for piling the flour in a large food processor and adding water a little at a time with the processor running on a low speed. As soon as it comes together, take it out and divide into two balls. Cover one and set aside. Knead the dough by running it through the pasta machine on the widest setting 8-10 times. Cover and set aside. Repeat with remaining pasta. Wrap the dough in plastic wrap and let it rest for 10 minutes at room temperature.ravioli2 (2)

To fill the pasta, roll it through the pasta machine at increasing settings until it is thin but not so much that it won’t hold filling. I usually stop at level 4 or 5. Lightly flour the pasta mold and lay the dough across it. Use the plastic thingy that comes with the mold to make indentions for your filling. Using a small (teaspoon-sized) cookie dough scoop, fill each section. Cover the ravioli with another section of dough. Seal the ravioli by rolling with a rolling pin, starting in the center of the mold and working outward. Flip the mold over and gently remove the ravioli. Place the ravioli in a large dish sprinkled with cornmeal (I also use wax paper between layers). Repeat with remaining dough and filling. Chill in refrigerator until ready to cook.

To cook, simply drop in boiling water until ravioli floats to the top. Many people recommend salting the water for various reasons. I’m going to leave that up to you.

Cheese Ravioli Filling

Makes enough filling for 1/2 of Mario Batali’s Eggless Pasta recipe.

8 ounces ricotta

4 ounces shredded mozzarella

1/4 cup grated parmesan

1/2 tablespoon chopped parsley

Pinch nutmeg

Mix ingredients in food processor or by hand.

Cranberry Compote is Quick, Delicious

A compote made with fresh cranberries is not only beautiful on your holiday table but is packed with antioxidants. It's also quick and easy to make.

I made it through a crowded grocery store with a 6-year-old in tow and was finally at the finish line — the checkout lane — with all the ingredients for Thanksgiving dinner when the cashier picked up my bag of fresh cranberries and asked me, “Did you know these are buy-one-get-one-free?” I did not know that. I hesitated a moment. I didn’t want to be one of those people who holds up grocery lines.

But I only hesitated a second before telling her, “I want those.” I still had a lot of items on the conveyor belt, so I was sure I could get to the cranberries and back before she was finished. Besides, you can only get fresh cranberries through December. It was worth the risk of social disapproval to score an extra bag. Actually, now I’m wishing I’d gotten more.

The thing about cranberries is that, due to their high acidity and naturally high levels of antimicrobial compounds, they’ll keep for a long time. Toss a bag of fresh cranberries in the fridge and they’ll stay fresh for up to two months. They’ll keep in the freezer for up to a year.

I have to admit I’m a fairly recent convert to cranberries. Growing up, I never could understand the purpose of that canned purple stuff that appeared at Thanksgiving. My mother made a cranberry mold with orange and walnuts, and that was a little better. But as far as I was concerned, cranberry sauce was an extra that took up valuable real estate that would be better used for more stuffing and gravy.

Then, a few years ago, I discovered how easy fresh cranberries were to cook and how much better a fresh compote tasted than that purple can-shaped lump. I also became aware that cranberries are a nutritional superfood. Cranberries have long been known for their ability to prevent urinary tract infections. According to the Cranberry Institute, cranberries have been shown to contain more antioxidant phenols than 19 commonly eaten fruits. These and other phytonutrients may help protect against heart disease, cancer and other diseases. They also have lots of vitamin C.

After I began making homemade cranberry compote, my husband and I discovered that, as good as it is with Thanksgiving dinner, it’s even better as a topping for pancakes. Some people eat it on sandwiches, though I haven’t gone there yet. However you use it, it’s so easy to make and so healthy that it’s worth stocking up so you have have cranberries throughout the year.

My favorite recipe is the Cranberry Orange Compote is adapted from “The South Beach Diet Parties and Holidays Cookbook” by Arthur Agatston, M.D. (Rodale, 2006). The South Beach recipe is sugar-free, calling for a granular sugar substitute, but I’m a little wary of artificial sweeteners. I’m also wary of the insulin-spiking effects of sugar, so I generally split the difference and use half sugar, half Splenda.

Cranberry Orange Compote

Prep time: 5 minutes   Cook time: 10 minutes

Cranberries simmer with orange zest and a bit of cinnamon.

2 cups fresh or frozen cranberries

1 tablespoon grated orange zest

1/8 teaspoon ground cinnamon

1 cup water

1/2 cup granular sugar substitute

Place cranberries, zest, cinnamon and water in a medium saucepan over medium heat, stir to combine. Bring to a simmer and cook, stirring occasionally, until berries have popped and compote has thickened, about 10 minutes. Remove from heat and stir in sugar substitute to taste. Serve at room temperature. (Can be made up to one week ahead and refrigerated in a covered container.)

Homemade Sweet Potato Chips: Baked vs. Fried

“If you want to make God laugh, tell Him about your plans.”

If this Woody Allen quote is true, then God has been having a jolly old time for the last six years watching me trying to raise a child whose diet in any way resembles the healthy way his father and I eat.

Things have not gone according to plan. The plan was that I would eat lots of fruits and vegetables while I was pregnant, introduce him to as many healthy foods as possible while he was an infant and by the time he was a toddler we’d happily gather around the table each night to feast on vegetables, whole grains and lean protein.

The reality was that by the time he was four I resorted to bribery. I hung a big yellow posterboard in the kitchen, upon which I’d drawn little pictures of all kinds of produce. I bought stickers that had stars or “Good Job!” on them. I’d read that it could take 10 exposures for a child to accept a vegetable, so the deal was that each time he tried an item he’d get a sticker, and when he had 10 stickers next to one fruit or vegetable, he’d get a prize. I kept that poster on the wall for nearly two years, and in that time we awarded two prizes, for apples (with caramel dip) and bananas (with chocolate syrup and marshmallows).

Sweet potato chips cool after being baked at 200 degrees for 50 minutes, turned over and then baked another 30-40 minutes.

I haven’t given up. I’m still constantly asking him to try new things, though I have also resorted to “Deceptively Delicious”-style tactics of hiding fruit and vegetable purees in kid-friendly foods such as mac and cheese. This is very high-maintenance, so I’ll be glad when he’ll just eat steamed broccoli like everyone else.

Lately I’ve been on a snack food attack, looking for ways to minimize the number of chemical ingredients in the lunchbox and even sneak in some vegetables if possible. I got lucky in the health food aisle one day when Trevor said he’d try Terra Spiced Sweet Potato Chips and Sweets & Beets. The ingredient lists on each were simple: Sweet potatoes, oil and some seasonings for the spiced chips; sweet potatoes, beets and oil for the Sweets & Beets. The oils listed were canola and/or sunflower and safflower oil. Turns out, it is apparently possible to manufacture food without corn syrup or hydrogenated fats! Amazing!

The chips barely made it through the night at our house, though partly because my husband is a big fan of sweet potatoes, at least in chip and french-fry form. We love Alexia Spicy Sweet Potato fries.

When I have time I’ll make spicy sweet potato fries myself because it’s cheaper. The sweet potato chips weren’t the cheapest thing in the store either, so if my family liked them that much, I thought I would try to make them myself.

I decided to try baked chips first, since that’s obviously healthier than frying. I settled on Martha Stewart’s recipe. It involved slicing the potatoes thinly using a mandoline, spreading them on parchment-covered baking sheets and baking them in a 200-degree oven, then allowing them to cool.

Since I don't own a deep fryer, I fried my sweet potato chips in a saucepan using a digital thermometer to keep the oil at 350 degrees.

I followed the instructions, and until the cooling part they looked pretty much like the store-bought chips. But after cooling they were still soft in the middle. I’m not going to blame the recipe here; I live in Florida, which for baking purposes would be ranked just under rain forest in humidity levels. I popped the chips back into the oven for another 10 minutes or so (I confess, at 400 degrees, because that was the temperature the oven was on when I was cooking dinner), then left them to dry again.

Throughout the process, my son kept asking if he could try one, so when they were finally cooled a second time I gave him one to try. He put it in his mouth and gave me the wide-eyed, open-mouthed, squishy-faced “yuck!” expression. “It’s hard!” he told me before asking if he could spit the chip into the trash.

He was right, to some extent. It wasn’t a potato chip texture; it was more the texture of those dried banana chips that you get in trail mix. Not inedible, but not what we were looking for.

So I decided to try another batch, this time frying them. My Internet search for recipes was not a difficult one. When frying, all paths lead to Paula Deen or the Neelys. When searching for recipes on the Internet, I usually look at a few recipes and try to arrive at a consensus, then put my spin on it. Paula’s recipe called for slightly thicker slices, fried in vegetable oil and seasoned with her recipe for House Seasoning. The Neelys’ recipe called for peanut oil and was seasoned with ancho chili powder, garlic powder, salt and pepper. Both recipes called for frying the chips in 350-degree oil for about three minutes.

I don’t own a deep fryer, so I used a medium-sized saucepan and heated the oil using a digital thermometer. I used a mix of Smart Balance oil and canola because that’s what I had. It took three batches for one potato, but when they were done they looked pretty much like the store-bought chips, and they were crisp. I tested a few seasoning mixes I had on hand and the clear winner was Cajun seasoning.

Fried sweet potato chips, left, were more crisp and colorful than the baked version, right.

The verdict: Since the whole point was to get my son to eat sweet potatoes and he spit out his first taste of the baked version, I probably won’t make those again, though I’ll eat the chips myself. My husband and I loved the fried chips. My son, so far, has not been persuaded to try them. He has been enthusiastically devouring shelled peanuts, however. Woohoo! A legume!