Before Christmas and boys’ birthdays, we receive boxes full of goodies from my parents and in-laws in Japan.
We love these boxes! They send us rice crackers, Japanese sweets and snacks, noodles and dried ingredients for cooking.
This Christmas was no exception. We received many fantastic things. Among them I found this.
These are vegetable chips. Aren’t they pretty?
You have Kabocha squash, lotus root, carrot, sweet potato, green beans, okura, tomato, pepper….. Oh, there are so many different kinds.
It is a clever way to use odd shaped vegetables which supermarket would not like putting on their shelves. They are very little processed and nothing much is added to them.
I like these simple snacks. We do enjoy chocolates, cakes and biscuits, but my boys prefer savory snacks. Their favorites are Wasabi peas, roasted soya beans and dried squid.
I sometimes make sweet potato chips for them. It is better to use the one with purple skin, but I think any sweet potato will work.
You cut the potato and immediately soak them in a bowl of water.
Leave them for 20 minutes.
Drain water and dry them for 30 minutes to 1 hour.
Fry them in oil. I place the fried chips in oven to drain excess oil and make them crispy.
If you coat them with melted sugar for glaze, you get the Japanese traditional “Daigaku-imo”, but we like it simple.