Organic Baked Sweet Potato Chips:
1 large organic sweet potato, thinly sliced
2 Tablespoons extra-virgin olive oil
Sea salt, freshly ground black pepper or other dried herbs, to taste
Preheat oven to 425°. Line a baking sheet with foil. Grease foil and set baking sheet aside.
Thinly slice potato into 1/8 inch slices, using mandolin or steady, sharp knife (grown-up’s job!) Put slices in a resealable plastic bag. Drizzle potatoes with oil. Move bag around potatoes to coat all sides.
Place individual slices in a single layer on prepared baking sheet. Sprinkle with salt and pepper or herbs, if desired. Bake in oven for 15-20 minutes. To make them crunchy, turn down heat to 325° and cook an additional 5-10 minutes until crisp. Remove potato slices and place on rack to cool.
2 cups sparkling water
1 cup unsweetened cranberry juice
1/4 cup simple syrup
Combine all ingredients in a pitcher, stir and pour over ice. Add a few frozen pitted cherries to the bottom of the glass, if so desired.
1/2 cup turbinado sugar
1/2 cup water
Heat sugar and water in a small saucepan over medium heat. Stir until sugar has dissolved and mixture has thickened, 2 to 3 minutes. Cool to room temperature.