Sweet Potato Chips




For  1-2 Servings:

1 large yam or sweet potato
1/2 tsp sea salt (or vegetable seasoning)
1-2 tbsp olive oil

Pre-heat oven 350˚F.
Scrub sweet potato thoroughly, peel and slice 1/8 inch thick with a food processor or mandolin. Place in a bowl, sprinkle and massage thoroughly with the oil.

Then lay out the slices in a single layer on a baking sheet.
Bake for 10 minutes or until slices get dry and turn upward, turn around slices and bake for another 10 minutes…
Using to broiler for one minute afterwards can make them really crispy, just watch, they can also burn very quickly!
Remove from the oven, sprinkle with some salt (or vegetable seasoning).
Serve cooled down and crisp.
(They supposedly store well in an airtight container, but I never had anything to store) If you leave them outside with high humidity, they may get soft again.
*I’d recommend to bake several trays if you have, as potatoes shrink quickly, merge with turnover, and refill remaining trays with new batches.
**If you use regular yellow potatoes, the starch content may make them cook slower and they tolerate higher temperatures. Other chips, f.e. beets may cook faster and are better with lower temperatures.
*** I recommend baking chips when you use the oven for other dishes, for example with onion tart. They may be gone already by the time you serve the other dish ; ) Otherwise I would recommend multiple trays to use up energy better.©2012Sabineart.com

2 responses to “Sweet Potato Chips

  1. Hi, Sabine

    The sweet potato chips looks so Yummie. I want to grab one and it now!!
    Thank you for posting the recipe. I will try it out this Sunday.


    • They are really good, you may need a lot of tray space to spread out one potato, I now just make more or take advantage when I use the oven for other purposes. I added to the recipe that it is better to turn them after half of the time. I had better results with that… : ) sabine

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