Sweet Potato Chips

Shopping list: 1 sweet potato, kosher salt, oil

We were having lunch at home, just the usual stuff (sandwich, fruit). Then I spied a lonely sweet potato on our counter and remembered mentally bookmarking the sweet potato chips recipe on KidAppeal. Worth a try!  Some mixed results on this one — the thin slices are  finicky! Some chips got too dark and others were still a little chewy while a few were just right. Which was exactly Jenna’s caveat.

My son was excited to try them and happily gobbled up all the chips that made the cut. Anytime he says “more please” to vegetables (it’s been tough going lately – he’s two and a half!), it’s a good thing.

Sweet Potato Chips (adapted from KidAppeal)

  1. Brush a thin coat of oil on a cookie sheet, put into a 450 oven for 5 minutes.
  2. Meanwhile, wash and slice one sweet potato into very thin rounds (as thin as you can, the key to the whole thing I think). Our mandolin slicer has gone missing, so I had a chance to practice my knife skills!
  3. Lay out the chips on the hot cookie sheet (don’t let them overlap), lightly brush tops with oil and sprinkle with kosher salt and whatever else strikes your fancy. I’m guessing Simran would put a pinch of something spicy!
  4. Bake at 450 for 5 minutes. I flipped the chips, turned my cookie sheet, and stepped down the temperature to 425 (mine were browning too quickly) to bake another 5 minutes (peeking once or twice).
  5. If they are still a little chewy in the center at this point, turn the cookie sheet once again and crank the oven down to 300 — and give them a few minutes to hang out to continue drying out without getting more color.
  6. When they are lightly browned (but not dark), the edges have curled, and the tops look pretty dry remove them to a rack to cool. They will continue crisping up as they cool. Taste and add a little more seasoning if you please.

So, you do have to be attentive on this one, but there’s nothing too hard here cooking-wise…. and they’re actually OK if they’re not perfectly crisp, but crispy is definitely better. Make a lonely sweet potato’s day and give these chips  a try sometime soon. I’d love to know how it goes for you.

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13 thoughts on “Sweet Potato Chips

  1. For the grown-ups or little ones who can handle it try with a sprinkling of equal parts cumin, coriander and chilli powders. Nice one Stacie!

  2. Hey there Aggie — Let me know. I had a few stellar chips in my batch and the rest to burned or a little soggy. Let me know if you unlock the secret. I’m definitely doing to try again (with spices this time!)

  3. your photo is a beauty. glad to know i’m not the only one with hit or miss results with this recipe. i don’t mind the chewy ones as roasted sweet potatoes rock my world. i babysit the oven once they start crisping up to rescue the thin ones before they burn.

  4. I make these almost every week! They usually end up a little soggy, but I think the flavor outweighs the texture..

    If you’re feeling luxurious, try mixing mayo, lime, chili powder, pepper, and a little onion salt together and using it as a dip for the warm chips!

  5. We tried these tonight and had the same results as those above. Em and I like them, but Josh has texture issues with it.

  6. made Made Sweet Potato Fries I loved them, Try them..Do as above though Not like I did I was experimenting and done them in a hot oil on top of stove will give the chips a try I make regular chips a lot the old fashion way. Try using your food processor with the slicer if you have one I have a Mandolin and an electric slicer they make veggies thin.

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