Prep 5 mins
Cook 20 mins
These are much healthier than fried chips and they taste great. You can vary the flavor by using different spices. Try taco seasoning, garlic, cinnamon... the variations are endless. We like them with just salt and pepper. The thickness you make them will greatly effect the baking time. If you do them with a vegetable peeler, they'll take about 20 minutes. If you slice them in super thin slices, they'll take about 30 minutes. Just watch them until you get them just right.
- Preheat oven to 350.
- Peel the sweet potato and slice it with a vegetable peeler into thin strips.
- Lay them out on a parchment lined tray. Keep them seperate and not touching in a single layer.
- Spray them lightly with olive oil.
- Sprinkle with sea salt and pepper.
- Bake them about 20 minutes or until browned and crispy. Turn the tray about halfway through.
- Keep your eye on them and adjust the cooking time to acheive the desired crispy texture.
- Cool slightly and enjoy!
WHAT DID YOU SAY? SORRY, I CAN'T HEAR YOU OVER THIS BIG PLATE OF CRISPY CHIPS. (Diet friendly a la Sugar Busters-esque.)
So addictive! I'm new to using a mandolin, so I'm not sure I sliced them thin enough. They were still rather soft in the middle after they cooled. They still tasted incredibly good though. I used a mister for the olive oil and added just a little salt to them. I'll be making this OFTEN. Thanks for posting!
It seems like the cook time and temp would vary quite a bit depending on the thickness of the slices...we sliced ours at the 1.5 mark in our food processor. Using the given temp and turning them after 10 minutes, the potatoes cooked unevenly (there were soft spots in the final product). I think next time for us we will try a lower temp (maybe even 250) and cook them turning every 10 minutes and see how long it takes to cook to see if they will cook more evenly for us.