Sweet potatoes are loaded with vitamins, fat free, and a great source of fiber. Baked and sprinkled lightly with some sea salt, wouldn’t they make a great snack?
Yes, but I learned the hard way that TIMING is crucial when it comes to making oven-baked potato chips.
Think: super thinly sliced potatoes + hot oven = things that burn quickly if you aren’t watching.
I only had one potato on hand, so I washed the skin & dried it, since the skin is where most of the nutrients are.
I would highly recommend using a mandolin slicer. It’s really hard to get even slices otherwise.
Again, if your slices are different widths, that complicates baking because certain chips will bake faster than others, which means some may start burning before the other ones are done.
Lay out the potato slices in a single layer and spray both sides with vegetable oil. I use canola oil because it is one of the oils that has the highest percentage of mono and polyunsaturated fats (good fats) and does not impart flavor the way olive oil might.
Start baking. It should take somewhere between 10-20 minutes, but definitely check frequently! Other wise they will burn! You can see in the picture below that some of them are already starting to turn brown!
And if you wait too long, they turn BLACK!!! (heh heh . . some of the semi-burnt ones were still pretty tasty. It was kind hard to stop eating these chips in general while I was baking them)
Sad black chips!! Rejects pushed to the corner.
When the chips are browned and start to curl up, you can take them out of the oven.
Enjoy!
Oven Baked Potato Chips
1 potato
vegetable oil for spraying
sea salt
(preferably) – mandolin slicer
Preheat oven to 375 degrees. Slice potatoes with a mandolin slicer. Lay out the potato slices on a single sheet in the oven. Spray the potatoes with vegetable oil on each side and sprinkle lightly with salt. Bake for 10-20 minutes, monitoring the chips frequently to make sure they don’t burn. If you want, you can flip the chips halfway through baking.
Let cool a bit and then serve!
All Rights Reserved
I love that last picture of the sweet potato chips! I am going to have to make them soon. 🙂
I am totally hooked on these – they taste incredible – Love your slicing trick!!
Wow, thats so simple and easy. I would love to try this some day.
I too recently posted a sweet potato recipe. Do check it out!
Have a great day!
At least you got some perfect looking ones! I happen to like burnt stuff =P
These look great. I’m going to try them tonight in hopes that I can get my boys to try them. The boys aren’t vegetable fans, but they do like potato chips!
Be sure to look for Louisiana yams…they are the sweetest of the sweet potatoes! I have tons of sweet potato recipes…but usually do fries…now will try chips…great idea!
Thank you for the recipe- they were yummy! Even got the kids to eat them. One of boys remarked- “These aren’t good for you, are they? ‘Cause they taste good…”
That’s great! Love what your boy said! LOL!
Just made these and Oh My Goodness! So darn good – think I may have just found my new addiction!
can you make these without the oil? How do you think that would effect them?
I used a food processor to slice the potatoes super thin 1/8 inch thick; baked them plain (no oil or salt) on parchment paper, at 200 degrees F for 2 hours – perfect. Curly; no burnt slices, and I never had to turn them. I just set it and forget it (after putting the timer on). Puuuuurfect!
Awesome! Thanks for the great tips. 🙂
you should try coconut oil or olive oil. It’s much healthier