Baked sweet potato chips
These crispy and healthy sweet potato chips are too good to resist. I often make these without any seasoning. You can add salt, pepper and other spices to create the desirable flavor of your choice. Enjoy these with homemade dips or just as it is.
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Servings: 4
Calories: 88kcal
Ingredients
- 2 Organic Sweet potatoes
- 1 tablespoon olive oil Extra virgin preferrable
Instructions
- Preheat oven to 250 degrees F.
- Prepare the sweet potatoes by washing and peeling them. You can skip peeling their skin if you wish to. It’s my preference to peel the skins.
- Remember to pat dry your sweet potatoes thoroughly with a paper towel before starting to slice them.
- By using a mandolin slicer create thin chips for uniform cooking. If you don’t have a mandolin, use a very sharp knife and cut slowly to get these uniformly thins.
- Cutting them uniformly is the key. Otherwise, the thick parts of the slices won't crisp up all the way.
- Toss slices with olive oil so that each thin slice is lightly coated.
- I don’t prefer to add salt in this recipe. You can, however, add salt, pepper and any other spices of your choice to add flavors to these chips.
- Lay the chips on the baking sheet lined with parchment paper.
- Bake for approximately 90 to 120 minutes till the sweet potato thins are crisp and lightly brown.
- After baking, allow the chips to rest for ten minutes. During this time, the tender parts of the chips will continue to crisp up too.
- Serve with your favorite dip.
Notes
- Cutting them uniformly is the key. Otherwise, the thick parts of the slices won't crisp up all the way.
- You can skip peeling the skin of the sweet potatoes.
- For baked potato chips, use russet potatoes instead of sweet potatoes.
- I strongly suggest eating these chips with sriracha yogurt dip. Find the recipe here.
Nutrition
Calories: 88kcal