I used a variety of sweet potatoes to make these chips and loved the different flavors mixed together. You can do all one type or mix like I did. I used Hannah, Jewel, Japanese and Garnet. The Hannah and Japanese are my favorites! And since these chips are baked (not fried) and use minimal oil, they are a great healthy snack.
Sweet Potato Chips
Recipe type: snack
Prep time:
Cook time:
Total time:
Serves: + 100 chips
Ingredients
- 3 Sweet potatoes
- Spray Olive or Avocado Oil (optional)
- Sea Salt (optional)
Instructions
- Preheat oven to 400°
- Use a mandolin slicer to cut the sweet potato into thin slices. Cut the slices as thin as possible.
- If necessary, lightly spray a cookie sheet with cooking spray, to keep the chips from sticking. However, depending on your cookie sheet, you may not need to do this.
- Place the sweet potato slices 1-inch apart on the cookie sheet.
- Lightly sprinkle the top of the sweet potato slices with sea salt if you want, but it's not necessary because the chips come out great on their own!
- Bake for 7 minutes, the turn each slice over. If one side of the cookie sheet is baking faster than the others, rotate the sheet.
- Bake for another 5-7 minutes, watching for any slices that finish baking before others and remove those. Also, watch that you don't burn the chips.
- Once done, place on a cooling rack.
- Once cooled, enjoy!
Notes
- to make more chips faster, you can use two cookie sheets, placing each one on separate oven racks and bake at the same time at 425F.
- Store leftovers in fridge to keep crispy texture. Place dry rice at bottom of container, then a piece of parchment paper over the rice, then add the chips. The rice will help keep moisture out.
- Store leftovers in fridge to keep crispy texture. Place dry rice at bottom of container, then a piece of parchment paper over the rice, then add the chips. The rice will help keep moisture out.
Nutrition Information
Serving size: 10 chips Calories: 34 Fat: .1 g Carbohydrates: 7.5 g Sugar: .2 g Sodium: 48 mg Fiber: 1 g Protein: .5 g
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