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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