Baked Sweet Potato Chips

I cut the sweet potato with my new KitchenAid vegetable sheet cutter attachment. It worked beautifully! I used the thinnest cutter, and the chips baked in about one hour.

This recipe was delicious! I made it yesterday. My oven was set for convection cooking. It only took an hour and 15 minutes at 250° (With one flip of the chips). I did use a mandolin slicer set to the thinnest amount – so that could also be why they cooked so quickly.

I’ve NEVER signed up for e-mails for anything on the internet. You had me at used a knife instead of a mandolin. Thank you.

So excited. I have tried to make sweet potato chips several times—always burned or just dried out. Very low temp makes so much sense!! I roast my sweet potatoes at 325-350 for hours anyway to increase the sugar, baking until they ooze caramel, so this is no more difficult. Thanks!!

This was a complete stuff up! You have a section called ‘how to make sweet potato chips’ and then state ‘keeping your oven at 250 degrees’ without noting you are talking about Farenheit.

Results: One destroyed sweet potato. I am glad I checked at the 15min mark.

I tried used a food processor with the slicing attachment to slice the sweet potatoes! Some were really thin! I found that 250 was a tad too warm and gave them a little burnt taste, but I turned it down to 225 and they were perfect! This is my second time making this recipe! This time I used 8 sweet potatoes because they were gone so quickly last time 😂😂

These are fantastic! I’ve tried many other recipe and always been disappointed by too many burned chips, even when I keep a close eye on them. The lower temperature and long cook time is key! I used my food processor to get even slices and used my fingers to lightly coat each side in oil individually rather than toss in a bowl. Bear in mind the slices shrink down a lot, so don’t hesitate to put as many slices as can for without overlap (i used a silplat). I sprinkled a bit of salt and ground rosemary and turned them after an hour. The smaller ones were done by then, and the others I cooked for another 20 mins. I also recommend turning off the oven and letting the tray cool inside for max crispiness! Thanks for the great recipe, it’s a keeper!

These were great, thank you! So easy to make with my mandolin and yummy! I give you credit for being able to thinly slice them without a mandolin! Next time I will check during the last 10 minutes because they ended up a little burnt after being cooked for the full 2 hours.

Can’t wait to try this with russet potatoes next!

These were *INCREDIBLE, thank you! I used a mandolin and followed recipe to a t other than using avocado oil instead of OO. They turned out SO crisp! I ate with a side of fresh guac and it was heavenly. These are better than the store bought chips I recently discovered at Aldi. So happy I found this recipe!

Oh, totally forgot! Will do!! Awesome chips!

Awesome chips! Make them all month long. Thanks!

Regards,

~ ♥ Dana & James ♥ ~

250 much too hot!! Everything burns…
120 best

Followed this recipe precisely and wow, these are heavenly! They turned out crunchy with a tad hint of salt and I can’t stop eating them. Thank you! Will make again and again. :)

Okay, so I tried a slightly different approach. I used a mandolin to thinly slice about 6 quite small sweet potatoes that I found in the garden. I tossed the slices in some cornflour (cornstarch) and then drizzled some olive oil over and tossed again. I laid them on trays lined with parchment paper and sprinkled with salt. Instead of baking for 2 hours at 220F, I baked at 220C (or 425F) for about 10 minutes. The potatoes weren’t particularly crisp when they came out of the oven but I left them to cool for about 15 minutes and then they did crisp up. I then put them in a dish and kept them warm with the residual heat from the oven.

I added a squirt or two of dark molasses to the Avacodo oil and salt so now my dog is able to have this treat with me!

My sweet potato crisps crisped up a treat! I used a mandolin set thin and even result. Love sweet Taste as it intensifies as they dehydrate in the oven. I put onion salt on them instead of plain salt. Thanks for the recipe!

Hmm, after 2 hours and raising the temp to 350, still not crisp. Some were burned though. They were still good and I may try them again, but they didn’t get crisp like I thought they would.

May ALLAH bless u…
I like this recipe
Simple…

I’ve been looking for another way to enjoy sweet potatoes, & your recipe was inspiring. I set my mandolin to the thinnest setting and sliced up 2 orange sweet potatoes. I brushed each slice with virgin coconut oil and set oiled-side-down onto 2 parchment lined sheet pans, then brushed the other side with the oil & salted. I baked 1 hr at 250, flipped the slices and baked another hr. They turned out crispy and really dark, but they were oily, even after patting dry when flipping them.

So, I tried another batch that I did not oil, simply laid out on a parchment lined sheet pan, seasoned with “house” seasoning (original recipe was 4 parts salt to 1 part garlic powder & 1 part black pepper, but have trimmed it down to 2 parts salt to each part garlic powder & black pepper). I cooked them 2 hrs without flipping. They are crispy, not nearly as dark, and have a great flavor, although I am not as happy with the house seasoning as when I usually use it.

So, I’m doing another pan full, no oil, and using just salt on them. Unless something goes terribly wrong, I am expecting them to be exactly what I want. My wife will eat a plain sweet potato for breakfast, so I’m waiting for her to critique these 3 batches.

I really appreciate your recipe as it got me to try a new way to enjoy sweet potatoes! Thank you!!!

These turned out well for me, though the larger chips took 2.5-3 hours. I cut them as thinly and evenly as possible with my knife. They also turned brown instead of beautifully orange like the photo. My roommates gave them a thumbs-up!

I was looking for an alternative method of doing my sweet potato crisps when I came across this posting.
I’ve never had a problem with my potatos crispying up – but I seem to be the only one who bakes/dries them on a wire grid instead of on a tray or on baking paper. Just a thought – the grid allows the moisture to leave from all sides and you never need to turn the crisps.

The few that didnt adhere to the pan were delicious. You definitely have to coat the pan with non stick spray or something to help the chips from sticking. I wasted more than half of the recipe because I could not get them off of the pan. I like to season them with red pepper flakes and garlic powder. I wish I would have thought to coat the pan because the ones that did come off were perfectly crisp. Lesson learned.

These are delicious! I had one giant sweet potato sliced very thin (used a mandolin) and had to use 3 baking sheets! Put all three sheets in the convection oven at 250 and they were perfect after an hour. My advise would be to adjust cooking time based on how thick you cut your potato.

It doesn’t let me post a photo, but overheated to 375 and then turned down to 250F for 45 minutes per side (90 total) with convection on for the first half also worked well. Crispy, sweet, and a hint salty. Used season salt and smoked paprika, and about a tablespoon of oil per sweet potato. I will cook slightly hotter next time and see if that makes them more consistently crunch, a few leathery ones in the mix but even this are yummy.

I made these. Used my food processor for slicing (which was super fast & easy). My slices never got crispy. The just became dry and chewy. Frustrating

This is Yummy!! and very delicious. Recently I bought a meat slicer use this device for slicing the potatoes :-).

I made these in my confection toaster oven (using the regular oven, not confection setting) at 350 for about 30 minutes and then turned down the temp to to 250 for another 10 min. I let them sit for another 15 min and they were perfect!

This was DELISH! Thanks for sharing. I seasoned mine with a little paprika, cayenne pepper and cajun season. Satisfies my sweat tooth and salty cravings in one bite :)

I tried this, substituted Best Buy for Argos – I think the Best Buy toaster works better! Thanks so much Alex – a newbie to toast.

Anyways, on a serious note, I’m goin’ in! Got my yams -check! Oven – check! Mandolin for slicing – check! Going to combine all the comments and successes / failures above including temp, baking sheet type, thickness of chips … wish me luck!

I used my food processor fine mandolin blade to slice the potatoes, which took maybe 2 seconds. Tossed with a little oil and salt and put them in at 250. Mine were done in about an hour and 15 minutes and I flipped them once about halfway through. They are great!

I just made these last night! This was the second recipe I’ve tried for these and they worked great! I don’t own a mandolin so I sliced them with the biggest setting on my grater which worked pretty well for the most part. I soaked them in cold water for an hour (apparently this gets rid of some starch which make them soggier?), then I threw em on a pan and left it on my counter to dry over night! Tossed w some oil, salt and pepper and followed the oven instructions exactly! Note: these will shrivel up into tiny little morsels but they do get crispy! Keep checking on them every 30 min – mine didn’t need the full 2 hours! I also made a second batch where I left in the oven as it cooled and they were even crispier the next morning!

I made these last evening and my teenaged kids went nuts over them. I used a mandolin to slice the sweet potatoes to 1/8″ and baked at 225 since my oven tends to run a little hot. After the chips were done baking, I turned the oven off and left them for another 30 minutes before removing them and allowing to cool. I’m not sure if this step helped but these were definitely not chewy or leathery! Kids were disappointed there weren’t more so I’ll definitely be making these again.

Followed to a T except ended up adding an extra half hour to the cooking time and using the broiler for the last 5 minutes, turned out perfect. Will definitely be making these regularly.