Sweet Potato Chips
I love store-bought sweet potato chips, but they’re often expensive and hard to find in a variety of flavors. Once I learned how easy homemade sweet potato chips are to bake, I immediately made two large batches in different flavors to snack on throughout the week.
You will need:
– 6 large sweet potatoes
– salt to taste
– vegetable, canola, peanut, or olive oil
– flavorings of your choice: I made one batch using cinnamon, vanilla extract, and brown sugar and another batch using garlic powder and black pepper
Preheat the oven to 250F
Wash and scrub your sweet potatoes. Sweet potatoes from grocery stores or farmers markets may still have clumps of dirt on them! There’s no harm in it, but unless you want dirt flavored food, it’s important to scrub any caked-on soil off the fresh potatoes.
Slice the sweet potatoes as thinly as possible. I used two different methods for my chips: for my cinnamon brown sugar flavored chips, I used a vegetable peeler to ‘peel’ away the whole sweet potato into thin, long strips. For my garlic and pepper chips, I cut off both ends of the sweet potatoes and cut thin discs with a kitchen knife. The peeler made thinner, crispier chips which needed less time to cook, but I liked the shape of the circular cut chips.
Toss the cut sweet potatoes in a bowl with oil and your seasonings of choice until each piece of sweet potato is coated in a thin layer of oil.
Arrange the sweet potato pieces on a greased cookie sheet in a single layer so that no two pieces are touching. Giving each piece enough space allows the chips to crisp up and prevents them from becoming soggy as they bake.
Bake the sweet potato chips for 20-25 minutes or until they hold their shape when you pick them off the pan. They’ll burn quickly, so make sure to keep an eye on the oven!
Allow the chips to cool. They will become fully crisp as they cool, so don’t worry if they’re still a little bendy when you take them out of the oven. If any chips cool down and do not become crisp, bake them for another 5 minutes.