Easy Organic 11-11-10 Baked Sweet Potato Chips and Kiddie Cocktails

We had a small class, just Veda and Lisa.  Lisa, who tells me she really doesn't like much of anything, ate all of her sweet potato chips and drank the Kiddie Cocktail. Veda liked both as well.  While our chips were baking, we played a Thanksgiving Bingo game, and also did a Thanksgiving Mad Lib.  Next class will be Soft Pretzels and Pumpkin Butter.  Everyone seems to be looking forward to that one!  I WILL remember to take pictures!

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.

Kiddie Cocktails:

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.

Simple Syrup:

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.