Baked Sweet Potato Chips (original) (raw)
A few weeks ago we had our neighbors up for dinner and they brought the most fabulous sweet potato chips; baked sweet potato chips, I might add. I’d never tasted sweet potato chips so crispy, light and flavorful! Two bites in and I knew I needed the recipe. Thanks Laura, you’re a lifesaver. John finally likes sweet potatoes in some form. This is some kind of pre-Christmas miracle.
Let us show you how easy it is to make these 2-ingredient chips!
How to Make Sweet Potato Chips
Out of curiosity since I don’t have a mandolin, I made these sweet potato chips two ways: I sliced half the batch thinly with a knife (left) and the other half with a vegetable peeler (right). The results were equally delicious, but I must say the knife method yielded a more satisfying bite so I’d recommend this over the peeler.
After that, all they require is a little olive oil and a pinch of salt before going into the oven to bake for a couple hours. That’s the trick – keeping your oven at 250 degrees F (121 C) and flipping once during the baking process to make sure they crisp up on both sides. The result is amazing.
We hope you LOVE these chips! They’re
Crispy
Flavorful
Simple
Versatile
& So delicious!
They’re a great stand-alone side dish but you could also top them with black beans, salsa, and cheese for some crazy delicious nachos. Or you could add them to a sandwich for some serious crunch. Dream big people, the possibilities are endless.
More Homemade Chips
If you give this recipe a try, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 2
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh
Cook ModePrevent your screen from going dark
2 organic (~150 g each) sweet potatoes
2 Tbsp olive oil
1/4 tsp sea salt (optional)
Preheat oven to 250 degrees F (121 C) and position oven rack in the center of the oven.
Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible (~1/8-1/16 inch thick slices). If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness.
Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a parchment-lined baking sheet and bake for about 1 hour 30 minutes to 1 hour 45 minutes, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended). Note: thickness of slices will impact cooking time. Check at ~10 minute intervals during the second hour of cooking to ensure they aren't burning.
Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.
*I recommend organic sweet potatoes for taste and health reasons, since you don’t peel off the skin where pesticides can reside.
*Know that chips that are too thick in some spots may not crisp up all the way. They’re still delicious, just not as crispy as the uniformly thin chips. It takes practice!
*RECIPE UPDATED 1/26/14: I originally had the temperature at 200 degrees, but a few readers had trouble with the chips not crisping up properly. So I have retested with success, adjusting the temperature to 250 degrees. It still takes about 2 hours, but the low temperature allows them to get more evenly crispy.
*Nutrition information is a rough estimate calculated without salt.
Serving: 1 serving Calories: 248 Carbohydrates: 30.2 g Protein: 2.4 g Fat: 13.6 g Saturated Fat: 1.9 g Polyunsaturated Fat: 1.44 g Monounsaturated Fat: 9.85 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 83 mg Potassium: 506 mg Fiber: 4.5 g Sugar: 6.3 g Vitamin A: 21281 IU Vitamin C: 3.6 mg Calcium: 45.14 mg Iron: 0.99 mg
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