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 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 parchment paper and gently transfer the sheets directly onto the oven racks. This will allow for more air circulation. Alternatively you can place your parchment on baking sheets and achieve a similar result.
- Bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated my sheets of parchment from front to back for even 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 and placing the chips on parchment paper directly on the oven racks. It still takes about 2 hours, but the low temperature allows them to get more evenly crispy.