I can’t keep my hands off healthy sweet potato chips, even better is if they are homemade. I’m blessed to be able to work from home and I don’t ever take that for granted! But this blessing comes with a teeny teeny thing called temptation. The temptation to march into the kitchen for something crunchy.
A desire for something that satisfies that urge, without having you filled with thoughts like: “I wonder what that ingredient is”? This is a straightforward, simple, and deliciously crunchy homemade sweet potato chips recipe that I hope you make again and again.
You could use a mandolin but no worries if you don’t have it, because I didn’t use one. I suggest it because for some it is easier than using a knife which is what I did. I had 1 not so pleasant mandolin experience which is why I keep a good distance. Unless it is the absolutely ‘must-use’ tool for a recipe. Otherwise, I always opt for the knife.
Should you choose the same path as I did, you need to make sure the knife is properly sharpened before you start, because a blunt knife will make this a very long and torturous experience. I’m sorry but I just have to put it out there, so you’re prepared.
How to Make Sweet Potato Chips
1. Take out the oven racks and line them with parchment paper. Then preheat the oven to 110°C/ 230°F.
2. Properly wash and peel the potatoes. If you like the skin on, and trust the source as being free from ‘nasties’ then leave them on.
3. Slice the sweet potatoes as thin and even as you can. For crunch, you do need to have the potatoes cut very thin.
4. Lightly spray the parchment papers with a neutral oil. Then lay the sweet potato slices on the parchment paper, spaced out – not overlapping, and evenly sprinkle salt over them. Finish by lightly spraying oil over the potatoes again and put the racks on the bottom part of the oven.
5. After 50 minutes, take out one rack at a time and turn over each sweet potato slice. Repeat with the other rack, then put the rack that was on the bottom on top and the one at the top goes to the bottom for even browning. Leave the sweet potato chips to bake for another 1 hour or until nice and crunchy.
In between that time, you will need to check on the potatoes to take out the chips that were cut thinner as they will be ready before the rest are done. So just take them out and wait for the rest to get crunchy.
Store the sweet potato chips in an airtight container.
Please give this healthy homemade sweet potato chips recipe a share if you liked it.
FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.
No Comments