If you’re looking for a healthy way to enjoy potato chips, making your own sweet potato chips is fun and simple. These very thin slices of sweet potato, crisp up and get golden brown in a low temperature oven. Using a mandolin, a very sharp flat slicing tool, is a way to get uniform thin slices that cook evenly. Please use the safety guard provided, a cut-resistant glove or a kitchen towel between your hand and the potato and keep your fingers away from the blade. A sharp knife will work if you don’t have a mandolin. These tasty chips are best eaten the same day as they’re baked, but can be stored overnight at room temperature.
- 1 medium sweet potato peeled
- 3 tablespoons extra-virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- Pre-heat the oven to 275 degrees F. Place an oven-safe roasting rack over a roasting tray or baking sheet. If you don’t have a rack then just coat the sheet tray with a little oil. Using a mandolin or a really sharp knife, carefully slice the potato into very thin slices (1/8 of an inch thick).
- Place the potato slices into a bowl and cover with the olive oil. Using your hands, massage the oil onto the slices until evenly coated. Lay the slices of potato in a single layer on the rack. Sprinkle with salt and pepper. Bake the chips for about 50-60 minutes. Rotate the tray halfway through baking and turn the chips over so they cook evenly on both sides. Bake until the chips are golden brown. They will crisp up as they cool. Serve the chips plain or with your favorite dip.
Ohhh so low oven temp – that’s how you prevent them from burning. I’ve tried making sweet potato chips before but could never get them to cook evenly.
Yes, low and slow. Making sure every chip is covered with oil helps as well.
I am the biggest sweet potatoe chip fan!! These take a fair amount of time to bake, it seems. Approximately how many chips did you make with one potato?