A few weeks ago we had our neighbors up for dinner and they brought the most fabulous sweet potato chips; baked sweet potato chips, I might add. I’d never tasted sweet potato chips so crispy, light and flavorful! Two bites in and I knew I needed the recipe. Thanks Laura, you’re a lifesaver. John finally likes sweet potatoes in some form. This is some kind of pre-Christmas miracle.
Out of curiosity since I don’t have a mandolin, I made these sweet potato chips two ways: I sliced half the batch thinly with a knife (left) and the other half with a vegetable peeler (right). The results were equally delicious, but I must say the knife method yielded a more satisfying bite so I’d recommend this over the peeler.
These chips are awesome! So crispy and flavorful that you’d swear they were fried. But all they require is a little olive oil and a pinch of salt before going into the oven to bake for a couple hours. That’s the trick – keep your oven at 200 degrees and flip once or twice during the baking process to make sure they crisp up on both sides. The result is amazing. We ate this batch right up and I’m already plotting how to make them again soon.
These are a great stand-alone side dish but you could also top them with black beans, salsa and cheese for some crazy delicious nachos. Or you could add them to a sandwich for some serious crunch. Dream big people, the possibilities are endless.
- 2 large organic sweet potatoes
- 1-2 Tbsp olive oil
- pinch of salt (optional)
- Preheat oven to 200 degrees.
- Rinse and dry your sweet potatoes and slice them as thin as you wish. (I used a vegetable peeler with half of the batch and a knife with the other half and I much preferred the knife-sliced batch. They came out slightly thicker, making them just as crispy but far more substantial.)
- Toss your slices in a bit of olive oil and a sprinkle of salt. Lay out in a single layer on baking sheets and bake for 1.5 to 2 hours, flipping at least once or twice to ensure even cooking. You may also need to rotate your pans around depending on your oven. Be careful not to burn – they tend to go from light brown to dark brown rather quickly so check often.
- Remove once crisp and slightly golden brown. They shouldn’t be too dark.
- Serve immediately as they are best when fresh. Will keep for a day or two after cooking.
*recipe from my lovely friend, Mrs. Laura Heller
* The low cooking temperature allows for them to get crispier over the 2 hour baking period. But if you don’t have the time, bump up your cooking temp to 300 and check them every 20 minutes.