I’m reproducing Erica’s recipe here and I’ll make it clear if I deviate from her recipe. Erica also has a YouTube channel. I reckon you should check it out, especially if you have food intolerances.
- 1 large sweet potato washed and dried
- 2–3 tablespoons of olive oil
- ½ teaspoon sea salt
- Erica suggests cinnamon but I went with chilli flakes and cracked black pepper
- Cut the sweet potato in half, then cut 1 cm thick batons.
- Cut again perpendicular to make 10 cm long chips.
- Repeat with other half.
- In large bowl, soak cut potatoes in room temperature water for at least 2 hours, can leave overnight.
- Strain and rinse potatoes, and leave them in the strainer to dry off while you pre-heat your oven to about 200 °C.
- In large bowl, toss with olive oil and sea salt, and lay on large baking sheet with no overlap.
- Bake for about 25 minutes, turning a few times if you want them really evenly colored.
- You’ll know they’re done when you can poke a fork through them easily and the outside is crispy.
- Remove from oven, salt a bit more if you’d like, and serve.
Friday lunch at the hospital was a nice sandwich. It’s nice to have a good cafe at the hospital that sells a good variety of food including sandwiches, sushi, hot food and pastries.
A doctor friend at the hospital saw this at a meeting in California and brought me back a tin of bacon candy. I’m looking forward to trying this out.
Dinner on Friday night was a beef burger with a fennel salad and some avocado served with potato gems (tater tots). This made me feel so full afterwards. It may have something to do with the extra potato gems that I cooked and didn’t have in the photograph (guilty pleasure there).
On my walk around Lake Ginninderra today I nearly stood on this tortoise. I released him/her near the edge of Lake Ginninderra. I hope he/she survives. His/her shell was cracked.
Lake Ginninderra looked good. I like walking around Lake Ginninderra on a still day. The reflections are so nice.
Some eastern grey kangaroos. I wish I could get closer but there was a wire fence in the way and as soon as I clicked the first shot they hopped away.
A pelican preening on Lake Ginninderra. I wonder if it notices its reflection. If only there was a duck in the water that could be seen in the pelican made frame. That would have been a great composition.
It was warm, I enjoyed a delicious caramel thick shake from Heather’s House of Cake. I’m glad this wasn’t one of those outrageous shakes that have become trendy. I reckon the shakes with stuff hanging over the edge and connected with cake and stuff are just over the top too much. There are already too many calories in a standard milk shake or thick shake.
If you want to see the photographs as a gallery click here. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.
I hope you enjoy Erica’s sweet potato chips. I reckon I may make these again tomorrow night.