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sweet potatoes, peeled and sliced paper thin (preferably on a mandoline)
1½ pounds
olive oil
⅓ cup
2 tablespoons
For safe meat preparation, reference the USDA website.
Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
Ovens vary a little bit in temperature – your oven may run a little hot or a little cool. You can do a test with an oven thermometer to find out if your oven is accurate. If it’s off a little that’s ok, just be sure to watch your food within the last few minutes of a recipe. Warmer ovens will finish a little earlier, cooler ovens will take a bit more time.
All Kids:
Wash the potatoes under cool running water, pat dry with a clean dish towel.
Combine olive oil and ranch seasoning mix in a large mixing bowl. Add the sliced sweet potatoes and toss to coat well.
Do you know where your olive oil comes from? Spain is the leading country in olive oil production, followed by Italy. Next time you pick some up at the store, note where it comes from and see if you can taste any differences. If you have a few at home already, try pouring a few drops on a little plate and taste the range of flavors. Which do you like best?
Little and Big Kids:
Pour the olive oil in, toss the potato slices with your hands, evenly distribute the oil and seasoning. When done, wash hands for the next steps.
Middle and High Schoolers:
With parent’s supervision, slice potatoes as evenly and thinly as possible.
Spread sweet potato slices into a single layer on the baking sheets, making sure not to overcrowd them. Bake about 10–12 minutes on each side, turning once, until golden. If you can't fit them all on the two trays with space, you may need to do another batch.
Giving space to each potato on a parchment-lined sheet allows for them to caramelize. When things brown in the oven (get crispy), that gives more flavor to the food, no matter what you’re cooking. This is a good rule of thumb for sweet and savory foods in the oven. Careful not to overdo it though!
Remove from the oven and cool on racks for about 5–10 minutes until fully crisp and cool. If desired, serve with Hidden Valley® Original Ranch Salad Dressing for dipping.
All Kids:
Spread the potatoes out on one pan, Mom or Dad does the other pan.
Remove from the oven and cool on racks for about 5–10 minutes until fully crisp and cool. If desired, serve with Hidden Valley® Original Ranch Salad Dressing for dipping.
Plating food is the final step in the cooking process – it can really affect how you “taste” something. Make a smiley face with the circles, serve just a few on tiny plates for a tea party or swirl a bit of ranch dressing on a brightly colored plate and scatter a handful of crisps on top for a fancy restaurant feel.
Little and Big Kids:
Set the timer and get plates out for when 5 to 10 minutes goes by. Taste at the 5-minute mark – are they crispy enough? Allow to cool longer for more crispness.
Middle and High Schoolers:
Using oven mitts, take out the sheet pans and let them cool on a rack or heat-proof surface.
