Baked Sweet Potato Chips

I recently went on a cruise to Japan and bought purple potato chips. No additional preservatives of flavoring, it was all natural. Though because we only bought 2 small packets and were craving for more, I thought, why not make some of our own? Satisfying those savoury cravings of something slaty and crunchy, baked potato chips are a healthy alternative.

Okay so just to clear things up a bit first. It’s called sweet potato chips are your probably wondering why the color isn’t orange. That’s cause I used Japanese sweet potatoes, the ones with the purple skin but white flesh.
I used a mandolin to create thinly slices sheets of potato. I highly recommend you invest in one of these because tasks like this makes it so much easier with one on hand. But of course if you don’t have one, there no need to panic. Grab a very sharp knife and carefully cut thin pieces or you could use a vegetable peeler. The results are both delicious.
Crispy and flavorful, the chips only need a drizzle of olive oil and a pinch of salt before heading to the oven. The prep doesn’t take long. All the time is invested to the slow baking of the chips. And here the trick, keep your oven at a low temperature and flip the chips at least once through the baking process to ensure both sides crisp up.
These are an amazing stand along dish but elevating them with some salsa, cheese and beans would make one hell of a nacho dish!
Ingredients 
  • 3 small – medium Sweet Potatoes
  • 2 tbsp Olive Oil
  • 1/4 tsp Sea Salt (optional)
Directions 
  1. Preheat the oven to 125 degrees celcius, positioning the rack in the center of the oven.
  2. Rice and dry the sweet potatoes and slice them as thin as possible.
  3. Toss slices in olive oil and salt.
  4. Lay out in a single layer on a baking sheet and bake for about 1 to 1.5 hours, flipping once to ensure even cooking.
  5. Remove once crisp and golden brown. Rest for about 10 minutes and serve.
Notes:
  • If the chips are too thick some areas may not crisp up all the way. They still taste great but they won’t have the chip like texture.
  • When cutting the chips having a mandolin would be much easier but a sharp knife will do the trike.

Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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