Fermented Sweet Potato Chips

When I first made these chips it was honestly a mistake.  Fortunately they were delicious and I continue to make them every month.  They require a little bit more planning than regular chips but they're lower in simple carbs and much better tasting than any other sweet potato chip you could make in the oven.  These chips are already a little salty, but also a little saur.  


Slice your washed sweet potatoes thinly, consider using a mandolin or a food processor.  Pack these into a clean fermentation vessel and add your brine (try 1 tablespoon sea salt to 1 quart water).  Also add some whole spices, I like to add a bundle of sage.  Cover with airlock or clean cloth and ferment for 4 to 5 days.  

Once fermented remove the sweet potato slices and drain then in a colander.  Preheat your oven to 400F.  Grease some baking sheets with an oil that has a high smoke point (not olive oil) and arrange the slices on the sheets so that none are overlapping.  Bake for about 15 minutes, flipping halfway through.  Depending on how think you cut your sweet potatoes, your baking time may vary.  Bake until the edges are crispy.  Remove, let cool slightly (they will also harden up a bit as they cool) and eat!  Taste first before adding salt, as they will contain some of the salt from the brine.  Feel like it's too salty?  Next time rinse the fermented sweet potato slices before baking.