I’ve only made potato chips in the microwave and though they were successful, I wanted to find a recipe that was less time intensive. I found many different cooking methods online and was unsure of what might work best; I finally settled on this recipe because the chips looked so pretty in the photo.
I mainly used this recipe as a guideline and I encourage you to do so as well. Each oven is different, so you’ll want to adjust accordingly. I cooked mine at only 400 degrees F, since my oven gets quite hot, so it took more than five minutes on each side. Even so, this was a really easy recipe.
Just make sure you watch the chips carefully! They can go from perfect to ruined in no time flat. If some are done before the others, pluck them out of the oven so they don’t burn while the rest finish cooking.
Sweet Potato Chips
From A Little Yumminess
Brush a thin coat of oil on a cookie sheet, put into a 450 degree oven for five minutes.
Meanwhile, wash and slice one sweet potato into very thin rounds using a mandolin or a sharp knife. Toss them in olive oil and salt and pepper. Lay out the chips on the hot cookie sheet (don’t let them overlap).
Bake for five minutes, or until you can see the chips start to brown slightly. Flip them over, turn the cookie sheet and bake for another five minutes.
If they are still a little chewy in the centre, turn the cookie sheet once again and crank the oven down to 300 degrees F — and give them a few minutes to continue drying out without getting more colour.
When they are lightly browned (but not dark), the edges have curled and the tops look pretty dry remove them to a rack to cool. They will continue crisping up as they cool.