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Sweet potato chips recipe that is super easy to make

Sweet Potato Chips

sweet potato chips

Sweet potato chips are healthy and delicious!

I love, love, love sweet potato chips, although they’ve always come out a little too mushy for me. I couldn’t figure out why, but thought it may have something to do with the fact of I’ve never used an actual recipe to make them. Perhaps it had something to do with the oven temperature or amount of oil…

Today I decided to use some of the amazing sweet potatoes my friend Karen gave me from her garden (her potatoes went crazy this season) to make sweet potato chips for a picnic this afternoon at the Corcoran Brewing Company. I also decided to follow a recipe, Mark Bittman’s recipe from the Food Matters Cookbook to be exact (pg 80).

Guess what? They turned out beautifully! I only salted them (the recipe calls for cumin) because we’re eating them with roasted venison sandwiches.

One word of warning if you’re going to use a mandolin to slice your potatoes—be careful. I took a piece of my thumb off, which is making it a little hard to type now. And I had to throw out half of a potato (:() But it was all worth it. Sweet potato chips are so healthy, full of anti-inflammatory properties and anti-oxidants. The olive oil is also a wonderful food. I’m feeling very good about my lunch today! (Of course, we’ll be drinking amazing locally brewed beer, so that may offset the health benefits of the sweet potato chips a bit!) I suggest you make these—they are awesome.

sweet potato chips

Can’t get enough of my sweet potato chips!

Recipe: Sweet Potato Chips

Summary: a healthy and delicious snack

Ingredients

  • 2 large sweet potatoes
  • 2 Tbs olive oil
  • 1 tsp salt

Instructions

  1. Preheat the oven to 400 degrees
  2. Place two cookie trays in the oven to preheat (this will help evenly cook the potatoes
    making chips
  3. Slice the potatoes to about 1/8 inch
  4. Toss with the olive oil and salt
    making sweet potato chips
  5. Spread on the cookie sheets. They can be close, but not over lapping
  6. Cook for 7 minutes and then flip the potatoes
  7. Cook for another 8 minutes, until crisp and browing
  8. Remove from oven and cool on a wire rack

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Number of servings (yield): 4

Copyright © Susan Rose.

 


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