Happy Hump Day! How’s about a giveaway to make this Wednesday a little less painful?
I was recently sent a mandoline slicer as part of the OXO Blogger Outreach Program. I was pretty stoked about it because I’ve wanted a mandoline foreverÂ but those dang TV chefs had me completely scared of them. I mean seriously, those chefs talk like the sole purpose of a mandoline is to cut off your fingertips. But as it turns out, it’s really no big deal. And this handheld slicer from OXO comes with a nice little food holder that keeps your fingers far from the blade.
I knew immediately that I wanted to make some sort of veggie chip. I love those veggie chip mixes that you can find in bulk bins. LOVE them but how horrible are they for you?! The veggies don’t taste or look like their original form once they come out of the deep fryer.
So I sliced a sweet potato with my sparkly new mandoline and then baked them for what seemed like days. They turned out to be everything I hoped for and more. My oldest, who doesn’t like sweet potatoes, went crazy over them! They do take a verrrrryÂ long time to bake but I promise it’s worth it. And don’t crank the oven up to speed things along – you’ll end up with black sweet potato chips. Not that it happened to me or anything… ahem.
And now for the giveaway!!
I have an OXO mandoline slicerÂ to give to one lucky reader! All you have to do is answer:
What would you make if you won the mandoline?
US only, please.
Giveaway will run until Sunday April 15, 2012 at 10 pm Mountain time.
Winner will be randomly chosen. I’ll email the winner and he or she will have 48 hours to respond before I have to choose another person.
GIVEAWAY IS CLOSED! The winner is Abbi!
One year ago:Â Slow Cooker Macaroni and Cheese
- Preheat oven to 225F. Line 2 large baking sheets with parchment paper.
- Place sliced sweet potato in a large bowl. Drizzle olive oil over top; sprinkle with salt (or other seasoning). Toss the potatoes with your hands to make sure all are covered.
- Lay the sweet potatoes out in a single layer on the prepared baking sheets. Bake for about 1Â½ hours (may be longer), rotating the sheets halfway through. until the sweet potatoes are crispy.
- Let cool slightly. Best eaten the day they are made.
I was sent a mandoline to test out but was given no further compensation. All opinions are my own.Â