My husband and I are huge fans of sweet potato fries and usually buy them frozen from Trader Joe’s. One day we found ourselves fresh out of our supply, but we did have one sweet potato left in our produce drawer. He does not care for any type of potato that is not crispy (mashed, baked, scalloped) so I thought I would try to make baked sweet potato chips.
Step 1: Thinly slice
This can be somewhat difficult using a chefs knife, however you want to try and get the chips about the thickness of a piece of cardboard. Some will be wider than others and that’s okay.
Step 2: Toss in oil and cinnamon
Place sliced chips in a bowl and mix in about 1 TBSP oil per 1 potato. Sprinkle in cinnamon (as much as your taste prefers) and toss together to coat all chips.
Step 3: Place on baking sheet with a drying rack.
The drying rack is what will help give these chips their crisp. I also lined the baking tray with aluminum foil to help with clean up.
Step 4: Flip half way through total bake time.
As you can see, some of the thinner chips turned out more well done than the others… but overall we had a nice golden-brown batch of crispy sweet potato chips! A few side notes before the details:
- One potato was plenty for the both of us to share. If you choose to do more than one, I would only use 1 tray per 1 potato. So two potatoes, two trays and so on.
- We really like a sweet take on sweet potatoes, hence the cinnamon. If you prefer salt, pepper, or any other spice, follow the directions the same and season to your taste preference.
Preheat oven to 400 degrees.
Scrub and slice the potato. Toss in 1 TBSP oil (per potato) and season to taste.
Place chips evenly on baking & drying rack.
Bake for 22 minutes, or until centers are slightly soft with crispy edges. Flip chips over once, about half way through baking time.
Cool for a few minutes and serve with a drizzle of honey or eat plain!