Homemade Sweet Potato Chips
Although it’s becoming more common these days to find healthier snack chips in the markets, no chip is healthier for you or tastes better than ones you make yourself! Incredibly crunchy and sweet, these homemade chips can become addictive! So keep bunches on hand for lunchboxes and surprise snack attacks.
Yield: about 8 cups
Yield: about 8 cups
Ingredients
- 2 large sweet potatoes
Toppings
- Coarse salt
- Garlic powder
- Cayenne
- Cinnamon
- Sesame seeds
Instructions
- Preheat oven to 400 degrees F. Cover 2 baking sheets with parchment paper.
- With a slicer, mandoline or very sharp knife, slice potatoes into very thin rounds.
- Arrange potato slices on baking sheet. Sprinkle with toppings of your choice.
- Bake for 8 to 10 minutes or until edges start to brown and begin to curl. (At this point, potato slices will still be starchy and not crispy.)
- Reduce oven temperature to 250 degrees F. Continue baking for 30 to 45 minutes until edges of the potato continue to curl and chips are very crispy.
- Transfer to racks to cool. Repeat process with remaining potato slices.
Notes
Make Ahead and Storage Tips: chips may be stored tightly covered at room temperature for up to 3 weeks. (if they last that long!)
To make very thin uniform slices a mandoline is ideal. However, you can also use a good vegetable peeler or a very sharp knife. (Be very careful!)
As oven temperatures and moisture content of sweet potatoes vary, you will need to experiment with baking times. To create a REALLY crispy-crunchy chip, the sweet potatoes need to slow-bake in the oven until the moisture has evaporated. (or try a food dehydrator if you have one)
Be creative with your toppings! I love Seaweed Gomasio by Eden Foods which is a slightly salty and crunchy combo made of dried seaweed, sea salt and sesame seeds! Delicious with tangy Gingery Yogurt Dip.
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