The Cooking Light Virtual Supper Club is celebrating the beginning of football season with a tail-gate supper. In Alabama . . . we know how to tail-gate
I searched through the pages of Cooking Light recipes to find a vegetable I might actually take to a tail-gate . . . I found This Recipe For Sweet Potato Chips
1 (14-ounce) sweet potato, very thinly sliced, divided
1 teaspoon finely chopped fresh rosemary, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange one-fourth of the potato slices in a single layer on parchment. Sprinkle evenly with 1/4 teaspoon rosemary, 1/8 teaspoon salt, and a dash of pepper. Microwave at POWER LEVEL 9 for 4 minutes. Check for crispness. Continue to cook at 30-second intervals until done. Repeat procedure with remaining potato, rosemary, salt, and pepper.
I wanted to do a crisp test between the microwaved chips and one's that I baked in the oven as I usually do. . . So I made another cookie sheet full of potato slices.
I love them with an extra layer of sea salt.
Now . . . let's see what everyone else has brought for our Tailgate.
Jerry has made an Heirloom Tomato Salad with Herbs and Capers
Val is making Amaretto Apple Strusel Cupcakes
Susan is bringing Slow Cooker Pulled Pork with Cole Slaw (Pass the plate Please!!)
Sara is starting us off with Fire Seared Antipatso Platter
Y'all enjoy ~