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, and 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 – keeping your oven at 250 degrees and flipping once during the baking process to make sure they crisp up on both sides. The result is amazing.
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 organic sweet potatoes
- 2 Tbsp olive oil
- 1/4 tsp sea salt (optional)
- Preheat oven to 250 degrees F and position oven rack in the center of the oven.
- Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.
- Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended).
- Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.
*I recommend organic sweet potatoes for taste and health reasons, since you don’t peel off the skin where pesticides can reside.
* RECIPE UPDATED 1/26/14: I originally had the temperature at 200 degrees, but a few readers had trouble with the chips not crisping up properly. So I have retested with success, adjusting the temperature to 250 degrees. It still takes about 2 hours, but the low temperature allows them to get more evenly crispy.