Prep 10 mins
Cook 1 hr 19 mins
Guilt-free snack! These chips are made without any fat. For attractive circular chips, look for sweet potatoes that are round rather than long. I think these are even yummier than regular potato chips...
- 1 large sweet potato, unpeeled, washed, and dried (about 9 ounces)
- salt & freshly ground black pepper
- Heat oven to 200°F with two racks.
- Line two baking pans with parchment paper, and set aside.
- Slice potato crosswise, as thin as possible.
- Arrange the slices on the prepared sheets, and keep them from touching as much as possible.
- Sprinkle lightly with salt and pepper.
- Cook for 50 minutes.
- Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.
- Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.
- Transfer to cooling racks, and cool chips on baking sheets.
- (Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.
I've never given a negative review but I have to say that these were tasteless, a waste of sweet potatoes. The only flavor that came through was the salt and pepper. My hubby agreed.
I made these and they came out beautiful and crisp. I used a mandolin to get them thin. Yes, they do shrink down a lot. I did not season them. I did find them rather tasteless. But I also made them as a healthy snack for my 2 mini-schnauzers. They love sweet potato treats from the pet store, but I've found them to be way too expensive. It is much cheaper to make them myself. My dogs LOVE them!!! So if you don't like them and have dogs I'm pretty sure they will love them too!
I always liked sweet potato fries and thought I'd give this baked chip recipe a whirl. I liked them. They are very colorful and were a nice, crunchy snack. I used a mandoline to get thin, uniform slices.