Roasted Sweet Potato Chips (Printable)
Thinly sliced sweet potatoes baked crisp with olive oil and seasoning.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes, scrubbed (approximately 1.1 lbs)
→ Oils & Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon smoked paprika (optional)
# How To Cook:
01 - Set the oven to 400°F. Line two baking sheets with parchment paper.
02 - Using a sharp knife or mandoline, slice the sweet potatoes into very thin rounds about 1/8 inch thick.
03 - Place the sweet potato slices in a large bowl and toss with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
04 - Lay the seasoned slices in a single layer on the prepared sheets, ensuring slices do not overlap.
05 - Bake for 12 to 15 minutes. Flip each chip and rotate the pans, then bake for an additional 8 to 12 minutes until golden, crisp, and lightly browned at the edges.
06 - Remove chips from the oven and allow them to cool on the baking sheets for several minutes to further crisp before serving.
# Expert Tips:
01 -
- They taste like a treat but you can eat the whole batch without guilt.
- You probably have everything you need in your kitchen right now.
- They come out crispy and golden if you slice them thin enough, no deep fryer needed.
02 -
- Thinner slices crisp faster and more evenly, so don't rush the slicing step.
- Rotating the trays halfway through prevents hot spots from burning one side.
- If some chips finish before others, pull them out early and let the rest keep baking.
03 -
- Use a mandoline with a hand guard if you have one, it saves your fingertips and speeds things up.
- Don't skip the parchment paper or you'll spend twenty minutes scraping stuck chips off the pan.
- Taste one chip before you pull the whole batch, ovens vary and you want to catch them right before they go too dark.