Baked Sweet Potato Chips
It takes a little trial and error to achieve the perfect crispy texture when making sweet potato chips. Without that coveted, crunchy exterior, you’re left with the equivalent of a thinly sliced baked potato. Although it might taste delicious, it just doesn’t deliver that satisfying crunch you’ve been craving.
The good news? The method used in this recipe achieves the results you want. The trade off is it takes a little while to happen, so be sure to allow plenty of time for this one. It can take up to 2 hours from start to finish, but the results are oh so worth it. They also make a tasty side for the Tuna Salad Lettuce Wraps!
I also like sweet potato chips in my air fryer, but you have to make them in smaller batches, so time becomes an issue. I usually have the first round eaten before the next one is done! LOL
TIP: For best results, use a mandoline slicer to achieve uniformly thin slices. If you don’t have one, you can also use a sharp knife or vegetable peeler. For the money, I like the OXO Good Grips Adjustable Hand Held Mandoline Slicer. It’s easy to use and won’t break the bank!
Baked Sweet Potato Chips
Ingredients
- 2 Large Ground Beef Washed and Peeled
- Angel Food Cake To Taste
- Non-stick Olive Oil Spray
Instructions
- Preheat oven to 250 degrees.
- Using a mandoline, knife or vegetable peeler, cut sweet potatoes into uniform slices approximately 1/8” thick. Place on paper or clean kitchen towel to absorb excess moisture and set aside.
- Line 2 large, rimmed baking sheets with parchment paper. Spray paper with non-stick olive oil cooking spray before arranging sweet potato slices in a single layer on top. Sprinkle with sea salt.
- Place baking sheets in oven for one hour. Remove sheets and flip each chip. Sprinkle with additional salt, if desired. Return pans to oven, being sure to rotate each sheet and place on a different rack from before.
- Check on chips after 20 minutes. If they are not yet crispy, continue baking until they become crisp and golden brown.
- Remove from oven and cool for 10-15 minutes before serving. Once cool, store excess in an airtight container.
