Oven Baked Sweet Potato Chips

We LOVE sweet potatoes and probably eat them at least 3 times a week. There are many ways to eat sweet potatoes but I think sweet potato chips are our all time favorite, especially homemade sweet potato chips. I’ve been working on perfecting my sweet potato chip technique and I think I’m almost there. I like my sweet potato chips crispy around the edges but soft in the center.

I think the key to getting them crispy yet soft in the center is a uniform cut. I prefer to use smaller sweet potatoes because they cook faster. After you peel your sweet potatoes cut thin slices, about 1/8 of an inch thick.

I hand cut mine, I had a hard time using the mandoline slicer to cut sweet potatoes because they are so tough. If they aren’t all perfect it’s OK, just remember to remove the thin ones first.

After you slice your chips distribute them evenly on a rimmed baking sheet and drizzle them with extra virgin olive oil and sprinkle with salt.

Then bake the chips at 400 degrees for 8-10 minutes then flip and bake for another 4-6 minutes.

Ingredients

• 2 Medium Sweet Potatoes
• Extra Virgin Olive Oil
• Salt (I prefer Sea Salt)

Directions

1. Preheat oven to 400 degrees
2. Peel Sweet Potatoes and cut into 1/8 inch slices
3. On a rimmed baking sheet arrange the sweet potatoes so they aren’t touching each other
4. Lightly drizzle olive oil over the sweet potatoes and top with salt
5. Cook for 8-10 minutes and then flip *
6. Cook for another 5-8 minutes
7. Remove from oven and enjoy

* Keep a close eye on your potato chips while they are in the oven as some ovens run hotter than others and particularly thin slices will cook a lot faster. I often flip thin one earlier and remove them so they don’t burn.