I’ve been on a sweet potato kick for a few weeks and couldn’t resist an attempt at making my own sweet potato chips. I must admit that these are incredibly easy, especially if you have a food processor, mandolin, or any measured cutting device that will cut even slices. This is key: you want to be sure that the slices are as even as possible so some don’t burn while others aren’t cooked.
However, if you do cut them by hand, just check on them in the oven to make sure they aren’t burning. If some are cooking faster, simply remove them earlier.
Go to your local grocery store and buy large sweet potatoes and you will have chips for days. Seriously. I bought 3 medium sized ones and filled four cooking sheets (plus extra).
Warning: the humidity affected my leftover chips and made them a lot less crispy. I would enjoy them immediately or put them in a very, very airtight container unless humidity doesn’t exist where you live.
I love snacking on these while on-the-go or while reading my favorite book (can’t resist a good Nicholas Sparks novel).
My next batch will definitely be BBQ or rosemary. Stay tuned.
- 1 large sweet potato*
- olive oil
- salt
- Preheat the oven to 350 or 325 on convection roast.
- Prepare a baking sheet with olive oil.
- Cut the sweet potato evenly either by hand or using a mandolin. A food processor works too if you have the proper attachment.
- In a large bowl, drizzle olive oil and salt over the slices and mix with your hands. Be gentle.
- Place on baking sheet and bake for 30 minutes. Halfway through, rotate the pan so the chips previously in the back are now by the oven door.
Enjoy immediately or store in an airtight container.
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