Sweet potato chips are always delicious. They are especially satisfying when they are homemade and baked!
I used a mandolin to slice the sweet potato, but you can also slice by hand with a sharp knife (be careful!). When sliced by hand the chips will be slightly thicker so they may need extra time baking.
I only had patience and pan space to do half a sweet potato and it made enough for Nick and I to snack on together, but feel free to do the whole sweet potato (you may need to do multiple batches).
The chips shrink a lot. I love the cute little curled size, but if you'd like a more chip-sized chip look for a wider sweet potato at the grocery store (they may need to bake longer).
Serves 2 as a snack
- 1/2 a Sweet Potato
- 1 teaspoon olive oil
- 1 pinch of salt
1. Preheat oven to 250.
2. Wash the skin of the sweet potato thoroughly.
3. Thinly slice the sweet potato with a mandolin or a very sharp knife. Then toss the slices with olive oil and a pinch of salt in a bowl.
4. Individually lay out the slices onto two baking sheets lined with parchment paper making sure the slices do not overlap.
5. Bake for about an hour until the edges are curled and the chips are crispy rotating the pan and flipping the slices after 30 minutes.
Let cool and enjoy!