Baked Sweet Potato Chips

Ingredients

Sweet Potatoes (at least 1)

Salt

PAM Spray Oil

Sugar (optional)

Cinnamon (optional)

Special Equipment

Mandolin or Deli Slicer

Notes

Cutting your sweet potato thin and even is very important to this. I really liked doing this on a nice deli slicer (Beswood 10"), but it was awful on my cheap one since it couldn't get it thin OR even. The mandolin was in between, but a very manual process.

I believe this recipe actually is reasonably low fat for chips, because its baked and I use spray oil instead of trying to coat it directly. I did try tossing them in oil initially but the spray oil worked way better after the fact, because I couldn't get an even coating without going way overboard with the oil. You could, of course, skip the spray oil and deep fry, but I liked this better.

Of course you need salt, but otherwise, experiment with flavors. Just make sure you can sprinkle it on top. You can do the cinnamon sugar mix I describe below, and I also did salt and pepper (I just ground fresh black pepper on them along side sprinkling salt).

I used both a normal oven and convection oven for this. The convection oven worked a little better I think, but I don't think it matters much. You should also be able to do this with an air fryer.

So, I had the best results by cooking one pan at a time. It was tedious but the most consistent. I tried all kinds of other ways of putting more than the one pan in, but it became inconsistent.

I generally found that at the lower temperatures of this, it was very forgiving so you can let it go for a few minutes longer.

Instructions

1. Slice your sweet potatoes as thin as you can. I got down to about 1.5mm or so with the nice deli slicer and mandolin and that was great. If its thicker, you'll need to adjust your cooking time.

2. Preheat your oven to 300F. If you have a convection oven preheat that to 275F instead.

3. If you want to do the cinnamon sugar version mix 1 tablespoon salt, 1 table spoon cinnamon, and 1/3 cup of sugar together thoroughly.

4. On a half sheet pan (18"x13" or so), put down parchment paper or a silicone baking mat. Lay a layer of chips flat on the pan, though fit as many as you can on without them overlapping each other. You can let edges touch, or if they started to curve, you can lay them out such that they over hang each other a little, but you don't want them touching much.

5. Spray the whole pan with the spray oil. You only need to hit the top side of the chips with it.

6. Liberally sprinkle your seasoning over your chips.

7. Bake for 23-25 min. You are looking for the chips to start turning brown. If they haven't let it keep cooking for a bit and keep checking them. You'll probably have to experiment depending on how thin you sliced them.

8. Let them cool for 2-3 min. Check if they are flexible still. They should snap and not bend if you try to bend them. They will be a little flexible immediately after coming out of the oven, so check again after they've cooled for a minute. If any still are, set those aside to finish baking later.

9. Repeat steps 4 through 8 until you make it through all of your slices of potato. I got a good 2 pans worth or more per potato (depends on the size of course). I typically would rotate between 2 pans, one in the oven baking while prepping the other. I didn't find I needed to let the tray cool first before I used it (though I would avoid touching the hot pan directly).

10. Once you've gone through all of your chips, take the ones that hadn't finished yet, and put them back in the oven for another 5-10 min until its done. Once I got the timing right above, I didn't tend to have too many like this. I ended up just eating most of these anyways.

Storing

Store in an air tight container. These will last for at least 2 weeks.