Making your own homemade sweet potato chips is quite satisfying. The list of ingredients is short. The directions are basic. You just need a little patience while they are cooking and then you get to indulge in a healthy treat!
There are a few things you should know when preparing these crispy delights. First of all, you really need a mandoline. Not only is it a time saver, but it's truly the only way you will get thin, evenly cut potato slices. This is so important because if your slices are too thick, they will not crisp up at all. If they are not evenly cut, you will have some parts of the chip crispy, while the other thicker part is not.
Lining your baking sheet with parchment paper is a step you don't want to miss. The parchment also aids in making crispy chips. Using too much oil is a mistake. Lightly coat or brush the oil into the chips. Sprinkle with some sea salt, maybe some fresh ground pepper if desired, or other spices that appeal to you. The potato slices need to be spread in an even layer on the cookie sheet. Absolutely no overlapping!
Once your crispy chips are done, it's best to enjoy them right away. If you store any of your chips, be prepared to have them more on the chewy side after storing. Enjoy them with something as simple as a sandwich, as a base for some nachos, or with your favorite dip. The possibilities go on and on.
2 large sweet potatoes, any variety (I used white sweet potatoes)
2 to 3 Tbs coconut oil, melted
sea salt, to taste
fresh ground pepper, to taste
1. Line two large rimmed baking sheets with parchment paper. Preheat oven to 250°F.
2. Use a mandoline to slice the sweet potatoes thin (1/16 inch thick).
3. Place the potato slices in a large bowl and toss to coat with the coconut oil, sea salt, and pepper. The chips should be lightly oiled so don't overdo it. You can also brush the sweet potatoes with oil while they are on the baking sheet rather than toss them in oil. Another effective method.
4. Place the potato slices on your baking sheets in a single layer. You will have a tough time baking a crispy chip if you pile them on top of each other. Bake in the oven for about 2 hours, turning over each chip halfway through. You want them to be crispy and golden brown. Their edges will start curling as well.
5. Remove from oven and enjoy immediately. If you have leftovers, you will notice they will become chewy while storing. Heat them up again for a short time in the oven and they will regain their crisp. They are definitely better straight from the oven the first time though, so keep that in mind.
* Using a mandoline is important. If your potato slices are too thick or unevenly cut, they will not crisp up properly. Using parchment paper also helps the crispy factor.